⅔ cup light brown sugar, packed (see above for paleo option)
1 jalapeno, seeded and finely chopped
Instructions
Preheat your oven to 400°F.
Finely grate zest from the limes. Juice the limes (about 4 tablespoons).
In a small bowl, mix half of the lime zest (about 2 tablespoons) with the salt and pepper.
Brush the tenderloins with the oil and place in a nonstick roasting pan, fat side up. Roast for 8 minutes. Flip and add the lime zest mixture to the top. Continue roasting until the digital meat thermometer reads between 145°F (medium rare) and 160°F (medium), about 35 to 40 minutes.
Meanwhile, in a medium saucepan, stir together the water, cranberries, brown sugar, jalapeno and remaining lime zest and juice. Bring to a boil over medium heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the berries have burst and the juices thickened, about 5 minutes.
Transfer the pork to a carving board and let stand for 3 to 5 minutes.
Meanwhile, add the cranberry sauce to the roasting pan and bring it to a boil over medium heat, scraping up any browned bits in the pan with a wooden spoon.
Carve the pork and serve with the sauce.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/spicy-cranberry-pork-tenderloin