Dinner Details

Medium Prep time: 45-50 min.

Medium Instructions

Thaw in refrigerator.
1.Preheat oven to 400°F.
2.Spray foil-lined baking sheet with nonstick cooking spray. Massage pork tenderloin in sealed bag to coat. Use tongs to place tenderloin on the sheet and discard marinade.
3.Bake uncovered on lower rack for 15-20 min.
4.Meanwhile, in saucepan over med. high heat, add cranberry applesauce and a pinch of kosher salt and bring to a boil. Cover, reduce heat, simmer 20-25 min.
5.Into crumb mixture, add 1/4 tsp. kosher salt and 1/2 Tbsp. olive oil. Massage to combine.
6.Remove tenderloin from oven and carefully pack crumb mixture on top. Bake an additional 10-15 min. (internal temp. 145°F).
7.Meanwhile, in a small saute pan over med. heat, toast pecan pieces for 2-3 min. until golden brown. Let tenderloin rest 5-10 min. before cutting in 1/2 inch slices.
8.Remove bay leaf from sauce. Serve topped with toasted pecans and cranberry applesauce on the side.
*Tenderloin can be safely served lightly pink in the center.

Medium Instant Pot Instructions

Thaw in the refrigerator.
1.Remove pork tenderloin from marinade and place in instant pot. Discard marinade.
2.Into crumb mixture, add 1/4 tsp. kosher salt and 1/2 Tbsp. olive oil. Massage to combine. Pack crumb mixture on top of tenderloin.
3.Add a pinch of kosher salt and 1/2 cup of water to cranberry applesauce bag and gently massage to combine. Carefully pour sauce around pork tenderloin in the Instant pot. Lock the lid and make sure the pressure valve is set to seal.
4.Program to cook for 2 min. under HIGH pressure. It should take 8 to 10 min. to come up to pressure. After the cooking time is up, let the pressure naturally release for 5 min., then quick-release any remaining pressure.
5.Meanwhile, in a small saute pan over med. heat, toast pecan pieces for 2-3 min. until golden brown.
6.Remove pork tenderloin from the pressure cooker (internal temp. 145°F). Let rest 5-10 minutes before cutting in 1/2 inch slices. Remove bay leaf from sauce and serve topped with toasted pecans and cranberry applesauce on the side.
*Tenderloin can be safely served lightly pink in the center.

Large Prep time: 45-50 min.

Large Instructions

Thaw in refrigerator.
1.Preheat oven to 400°F.
2.Spray foil-lined baking sheet with nonstick cooking spray. Massage pork tenderloins in sealed bag to coat. Use tongs to place tenderloins on the sheet and discard marinade.
3.Bake uncovered on lower rack for 15-20 min.
4.Meanwhile, in saucepan over med. high heat, add cranberry applesauce and 1/8 tsp. kosher salt and bring to a boil. Cover, reduce heat, simmer 20-25 min.
5.Into crumb mixture, add 1/2 tsp. kosher salt and 1 Tbsp. olive oil. Massage to combine.
6.Remove tenderloins from oven and carefully pack crumb mixture on top. Bake an additional 10-15 min. (internal temp. 145°F).
7.Meanwhile, in a small saute pan over med. heat, toast pecan pieces for 2-3 min. until golden brown. Let tenderloins rest 5-10 min. before cutting in 1/2 inch slices.
8.Remove bay leaves from sauce. Serve topped with toasted pecans and cranberry applesauce on the side.
*Tenderloin can be safely served lightly pink in the center.

Large Instant Pot Instructions

Thaw in the refrigerator.
1.Remove pork tenderloins from marinade and place in instant pot. Discard marinade.
2.Into crumb mixture, add 1/2 tsp. kosher salt and 1 Tbsp. olive oil. Massage to combine. Pack crumb mixture on top of tenderloins.
3.Add 1/8 tsp. kosher salt and 1/2 cup of water to cranberry applesauce bag and gently massage to combine. Carefully pour sauce around pork tenderloins in the Instant pot. Lock the lid and make sure the pressure valve is set to seal.
4.Program to cook for 2 min. under HIGH pressure. It should take 8 to 10 min. to come up to pressure. After the cooking time is up, let the pressure naturally release for 5 min., then quick-release any remaining pressure.
5.Meanwhile, in a small saute pan over med. heat, toast pecan pieces for 2-3 min. until golden brown.
6.Remove pork tenderloins from the pressure cooker (internal temp. 145°F). Let rest 5-10 minutes before cutting in 1/2 inch slices. Remove bay leaves from sauce and serve topped with toasted pecans and cranberry applesauce on the side.
*Tenderloins can be safely served lightly pink in the center.

Serving Suggestion

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