Prep time: 15 minutes
Total time: 1 hour
Great pot-luck dish. Not only does everyone love it, but they are so impressed! It is ridiculously easy with our Char Crust® Smoky Spicy Southwest Dry Rub Seasoning, we don’t blame you if you want to keep the recipe to yourself. We like serving it with a side of cous-cous.
Ingredients (for 2 to 4 servings):
1 whole pork tenderloin (about 1 lb, or a little over)
3 Tbsp. Char Crust® Smoky Spicy Southwest Dry Rub Seasoning
1 can whole-berry cranberry sauce
Preheat oven to 325°. Empty cranberry sauce into roasting pan, then add 1 can of water to the pan. Stir well to blend.
Rub all surfaces of the tenderloin with Char Crust® Smoky Spicy Southwest Dry Rub Seasoning. Be generous; you want to cover every bit of the meat so Char Crust® can seal in the juices. Sprinkle excess Char Crust® Dry Rub Seasoning directly into the cranberry sauce.
Place tenderloin on roasting rack and place in the pan, right on top of the cranberry sauce. You may also place tenderloin directly in the pan, but the bottom of the meat will not develop a crispy crust of seasonings.
Roast about 40 minutes. Use a meat thermometer for safety.