Prep Time: 30 minutes
Cooking Time: 1 hour
Ingredients
Directions
To prepare the pork:1. Rinse pork and pat dry with paper towels. In a small bowl, mix together soy sauce, Dijon mustard, dried herbs and black pepper until it forms a paste. Spread entire mixture over the pork and set aside. (This can be done a few hours ahead; just keep it covered in the fridge until ready to cook).
2. Preheat oven to 400 degrees F. Heat 1 tablespoon olive oil in a heavy, nonstick skillet over medium-high heat. Sear pork on all sides, about 1 minute per side.
3. Transfer to a foil-lined baking sheet. Reserve browned bits in the pan to prepare the sauce. Place meat in the oven for 10-15 minutes, or until internal temperature reaches 145 degrees F. Remove and cover with a tent of foil until ready to serve.
To prepare the sauce:
1. While the meat cooks, add remaining 1 ½ tablespoon olive oil to the same skillet, and place over medium heat. Add onion and sauté until soft, about 3 minutes. Deglaze the pan with chicken broth, stirring up the brown bits with a wooden spoon.
2. Add cranberry sauce, balsamic vinegar and brown sugar. Whisk until cranberry sauce melts, about 2 minutes. Bring sauce to a boil, reduce the heat and simmer until reduced and thickened, about 6 minutes. Stir in cream and turn off the heat. Thinly slice pork, and drizzle with sauce.
To prepare the potato salad:
1. Preheat oven to 400 degrees F. In a large bowl, toss potatoes in canola oil, garlic, salt and pepper. Place potatoes on a sheet pan and bake for 45 minutes, or until golden brown and fork-tender.
2. Remove potatoes from oven. With a potato-masher, slightly smash the potatoes. Scoop potatoes into a large mixing bowl. Add bacon, sour cream, onions, cheese and lemon juice. Fold ingredients together, just until combined. Serve warm.
Nutrition Facts
Calories: 400, Fat: 16 gCarbohydrates: 35 g
Sodium: 780 mg
Fiber: 3 g
Protein: 28 g
Cholesterol: 85 mg