Pork Tenderloin with Cranberry Glaze

• One pound pork tenderloin
• 2 T high-temperature cooking oil (grapeseed oil or rice bran oil)
• One 15-oz can or box reduced-sodium chicken broth
• Montreal Steak Seasoning (or Spice Hunter Poultry Grill and Broil Seasoning for low-salt alternative)
• 2 T apple cider vinegar
• 15-oz can cranberry sauce (whole berries)
• Orange zest from one orange
• 2 T cornstarch

1. Heat oil in Dutch oven over medium-high heat

2. Season pork on all sides with steak seasoning

3. Add pork to pan – turning to brown all sides

4. Reduce heat and add chicken broth and vinegar

5. Cover and simmer for ½ hour or until meat is cooked through

6. Transfer meat to serving platter and slice thinly (leave broth in pan)

7. Add can of cranberry sauce to broth in pan and stir until mixed

8. Add orange zest

9. In separate cup, mix cornstarch with ½ cup cold water

10. Add cornstarch mixture to juices in pan, stir and boil lightly until thickened

11. Pour thickened sauce and over the sliced pork

12. Garnish with orange twists and a few dried cranberries on the side

13. Serve immediately