Pork Tenderloin with Mold-Ripened Cheese and Cranberries

I'm back! I returned from my Christmas and New Year's trip rested and full of new energy. Energy to start a new, and hopefully peaceful, year. I hope your Christmas and New Year's Eve went well and that you started this year healthy and happy.

Feeling a little lazy, I'm starting to publish new recipes. I have no New Year's resolutions and no promises. Let life take its own course, both the real kind and the blog kind.

Pork Tenderloin with Mold-Ripened Cheese and Cranberries

I'm starting this year with a recipe for what is probably my favorite meat, pork tenderloin, this time with mold-ripened cheese and cranberries. I spotted the recipe at Agata's blog. Thanks for the tasty idea! I used mold-ripened cheese and jarred cranberries, which were quite sweet, so I skipped the honey. You can also use blueberry jam.

Directions - Pork Tenderloin with Mold-Ripened Cheese and Cranberries:

Wash the tenderloin and pat it dry, then cut it into slices 2-3 cm thick. Flatten them with the palm of your hand and place them in a bowl. Add the olive oil, marjoram, thyme, garlic, paprika and rosemary, mix, and set aside for at least an hour.

After that time, heat a small amount of fat in a skillet. Season the meat with salt and pepper and sear the tenderloin slices for a few minutes on each side. Tenderloin that feels soft means the center is still raw, but it shouldn't get completely firm either, or it will be tough and dry. At the end of cooking, place fairly thick slices of cheese on the meat, cover for a moment, and cook until the cheese melts.

Warm up the cranberries and serve them with the meat. Serve with roasted potatoes and something green.

Enjoy!