Glazed Pork Tenderloin - cooking recipe

Ingredients

TENDERLOIN
1 (3/4-1 1/2 lb) pork tenderloin, whole, butterflied
1/2 cup havarti cheese, grated
1/2 cup dried cranberries
2 tablespoons chives
2 tablespoons thyme
2 tablespoons basil
2 tablespoons marjoram
2 tablespoons rosemary
2 small garlic cloves, chopped
salt and pepper
24 inches kitchen twine
GLAZE
pan dripping
1 (16 ounce) can whole berry cranberry sauce
3 1/2 tablespoons orange liqueur (like grand marnier)
2 tablespoons orange juice concentrate, thawed
1 tablespoon fresh orange zest, chopped
1 teaspoon red wine vinegar
1/2 teaspoon salt
2 tablespoons unsalted butter
1/2 cup dried cranberries

Preparation

TENDERLOIN:
Preheat oven to 325 degrees F.
Salt and pepper both sides of the butterflied pork tenderloin.
Mix together the cheese, 1/2 cup dried cranberries, herbs, and garlic.
Fill tenderloin and wrap.
Secure with twine.
Place in a roasting pan seam side down. Roast until the internal temperature reads 160 degrees F (45-60 minutes depending on tenderloin size).
Remove from oven; place the tenderloin on a plate to rest. In the meantime make the glaze.
GLAZE:
Pour all of the juice out of the roasting pan and into a saucepan. Place on stovetop on medium high heat and bring to a boil.
Cook for about 2 minutes or until slightly reduced.
Add all glaze ingredients except the butter. Bring to a boil.
Remove from heat, add the butter, stir until dissolved and sauce is glossy.
Remove the twine from the tenderloin. Place the tenderloin on a serving platter. Pour glaze over pork and serve.