Pork tenderloin

Marinade
Rosemary
Thyme
Tarragon
Garlic
Olive oil

Marinate pork overnight.

Pan fry pork until middle is slightly pink. Slice thin and arrange on top of cranberries and sauce (below). Garnish with fresh chives.

Cranberry-orange Essence
1 tsp chopped shallots
2 – 3 TBL orange juice
1/2 tsp julienne orange zest
1/2 cup fresh cranberries, chopped
1/4 tsp tarragon
Salt
Pepper
1/2 cup Madeira wine

1/4 cup Demi-glace (reduced beef broth)
3 oz heavy cream

1 TBL butter

Combine sauce ingredients through wine. Reduce to one half.
Add Demi-glace and cream. Reduce to thicken.
Whisk in butter. Sauce should be lumpy.