Pork Tenderloin with Lingonberry-Peppercorn Sauce

Skill Level -2

Time: 20 minutes

Developed by Natural Food Chef, Linda Harding

Ingredients:

2 tablespoons cooking oil, divided

1 pork tenderloin (about 1 pound), cut in half

Salt & freshly ground pepper to taste

2 tablespoons butter, divided

3 tablespoons minced onion

2 teaspoons green peppercorns in brine, rinsed

1 tablespoon lemon juice

3 tablespoons Felix Wild Natural Lingonberries

1/3 cup chicken stock

Directions:

Preheat oven to 350 degrees Fahrenheit.

Lightly coat tenderloin with oil, season with salt and pepper. Heat remaining cooking oil in sauté pan or skillet over medium high heat. Pan sear pork tenderloin until browned on all sides. Remove pork to baking dish; place in preheated oven, cook 10 minutes, or until internal temperature reaches 135 degrees. Meanwhile, turn heat to low under sauté pan that pork was cooked in. Add 1 tablespoon butter, onion and peppercorns; stir until combined. Cook 1-2 minutes, until onion is transparent. Add lemon juice, lingonberries and stock; cook 2-3 minutes stirring often, until stock is reduced by half. Add remaining 1 tablespoon butter; stir to combine. Remove pork from oven; return pork and any cooking juices to sauce pan. Turn pork in sauce to coat well. Slice pork and serve with sauce.