If you're looking for a quick and easy, but super delicious weeknight meal, look no further than this Cranberry Spice pork tenderloin. It's easy to make, and takes minimal ingredients. It would go great with rice or potatoes and roasted vegetables. We made it with a roasted butternut squash purée and balsamic roasted colourful carrots.

Ingredients
pork tenderloin
coarse sea salt
black pepper
dried rosemary
2 tbsp Pueblo Cranberry Spice
2 tbsp Deadly Dan Prairie Gold Mustard

Directions
First, rub all sides of your pork tenderloin with salt, pepper, and rosemary. Give it a nice sear on a super hot pan (we used cast iron) on all sides. You'll know it's time to give it a turn when the meat comes up off the pan easily. If it's sticking, your sear isn't ready yet.

After you've seared all sides, brush the pork tenderloin all over with 2 tbsp of Cranberry Spice hot sauce mixed with 2 tbsp of Deadly Dan Prairie Gold Mustard. Deadly Dan's mustard goes with Cranberry Spice SO perfectly.

After you've brushed the sauce on it's time to get your tenderloin into the oven! Roast it in the oven until it reaches an internal temperature of 68C (155F) and then take it out and let it rest until it reaches a final temperature of 71C (160F).

This is such a quick and easy weeknight meal! The mustard and cranberry hot sauce goes together so perfectly, that we can't wait to use it with so many other proteins.