Rosemary Pork Tenderloin with Cranberry sauce

This one I just love. It takes a bit of time, but is really simple. We were staying at a friend's cottage, so were just hanging around relaxing all day - perfect for this recipe. The sauce I think tastes best with fresh cranberry sauce, but you can used canned as well. We fed 4 adults with two tenderloins, plus some side salads. I cooked the pork to an internal temp of 155 deg, although there are varying opinions on this. The Canadian Food Inspection Agency recommends 160, while the USDA lowered its guidelines to 145. Don't forget to let the meat rest a few minutes. Once again, I forgot to take a good picture so I found one that closely resembles what I ended up with.

Rosemary Pork Tenderloin with Cranberry Sauce

Next time: I saw one recipe that substituted blueberries for the cranberries, and thyme for the rosemary

Me: 9/10
SO: 8/10
SSO: 5/10