Pork Tenderloin with Cranberry & Raspberry Sauce

Ingredients

2 – 1 pound pork tenderloins
4 garlic cloves, minced
2 Tbsps Dijon mustard
Olive oil
the juice and zest of 3 lemons
2 rosemary sprigs
salt and pepper

To make the marinade, combine the lemon juice and zest, garlic, Dijon mustard. Slowly add about ½ cup olive oil while mixing with a fork (like making a salad dressing) add black pepper. Place the pork and the rosemary sprigs in a large enough re-sealable plastic bag and add the marinade. Make sure the pork is completely covered with the marinade. Squeeze the air out and seal the bag. Marinate the pork in the refrigerator for at least 6 hours but even better, overnight.
Preheat the oven to 425 F.
Remove the tenderloins from the marinade. Add salt and pepper to the tenderloins. In a oven-proof saute pan, heat 4 Tbsps of olive oil. Sear all sides of the pork until golden brown. Place the pan in the oven and roast the pork for 20 minutes or until the meat registers 140 F. Take it out of the oven, cover the pork with aluminum foil and allow it to rest for 10 minutes before cutting.

To make the Cranberry-Rasperry Sauce

2 Tbsps butter
1 Shallot, finely chopped
1 cup red wine
¼ cup orange juice
the zest of 1 orange
2 Tbsps sugar
12oz raspberries
1 cup of cranberry (frozen)

Melt the butter and add the shallot and cook, stirring occasionally for 3 minutes. Add in the rest of the ingredients. Also, add the juice that the meat has released from resting. Cook over medium heat until sauce thickens, about 20 minutes stirring occasionally.