Port and cranberries pork tenderloin

Pork • Water • Red port (red port, salt, pepper) • Dried cranberries (cranberries, sugar, sunflower oil) • Sugar • Sea salt • Spices • Mustard • Dehydrated onions • Dehydrated orange peel • Dehydrated red bell pepper • Dehydrated garlic.

Take the meat out of the fridge for 20-30 minutes to let it come to room temperature out of direct sun.

Cooking on the stovetop

1. Preheat the oven to 180 °C (350 °F).
2. In an ovenproof skillet, heat a little oil over medium-high heat. Seize the tenderloin on all sides.
3. Continue cooking in the oven for 12 to 15 minutes or until the meat thermometer inserted in the centre reads 63 °C (145 °F).
    

Baking completely in the oven

1. Preheat the oven to 180 °C (350 °F).
2. Place the tenderloin in an ovenproof dish and bake for 18 to 20 minutes or until the meat thermometer inserted in the centre reads 63 °C (145 °F).

Barbecue cooking

1. Preheat the barbecue to medium intensity.
2. Bake the tenderloin for 12 to 15 minutes or until the meat thermometer inserted in the centre reads 63 °C (145 °F).