Ingredients

2 lb. Pork tenderloin
1 bag frozen cranberries
1 bottle balsamic vinegar
3 cups of sugar
All purpose flour
Cajun seasoning
Vegetable oil

Method of Preparation

Put 4 cups vinegar with the 3 cups of sugar and bring to a boil. Reduce the heat and allow to simmer until you have reduced the vinegar by . Set aside.

Remove any fat and silver skin from the pork tenderloin. Mix 1 cup all-purpose flour with Cajun seasoning. Place 3 tablespoons vegetable oil in a skillet large enough for the tenderloin to lay flat. Make sure the oil is very hot before adding the pork. Dredge the pork through the flour mixture and shake off any excess. Add the pork to the skillet and brown on each side.

Place the entire skillet, with the pork into a 400-degree oven to finish cooking (about 5-10 minutes.) Pull the pork out of the oven and allow the meat to rest away from any heat source for at least 5 minutes. Slice the tenderloin into 1-inch thick medallions; ladle the Gastreek over the meat and serve.

Chef Dan is a graduate of Johnson & Wales University in Portland, Maine. These recipes were published with permission.