Pork Tenderloin w/Cinnamon & Cranberries

With the rack in the middle position, preheat the oven to 375ºF (190ºC). In a bowl, combine the cinnamon with 1 tablespoon (15 ml) of the olive oil. Brush the tenderloins with the cinnamon oil. Season to taste with some salt & pepper. In a large, ovenproof skill over medium-high heat, brown the tenderloins in the remaining 2 tablespoons (30 ml) of olive oil. Transfer the tenderloins to a plate & set them aside. In the same skillet, brown the onion & garlic, adding more oil as needed. Add the cranberries, honey & chicken broth & bring the mixture to a boil, scraping the bottom of the skillet with a wooden spoon to free any browned bits. Return the tenderloins to the skillet, then transfer to the oven & roast in the preheated oven until they are pale pink in the centre; 15 to 20 minutes, depending on the meat's thickness. Remove the meat from the oven. Tent with aluminum foil & let it rest for 5 minutes. Slice the tenderloins. Arrange the slices on plate & spoon the cranberry-flavoured cooking juices oven them. Delicious with Leek & Potato Gratin (see recipe below), rice or couscous.