Lamb Tenderloin With Dijon Cranberry Sauce

Total Time: 44 mins Preparation Time: 15 mins Cook Time: 29 mins

Ingredients

• Servings: 8
• 1/2 cup dijon mustard
• 3 tablespoons chopped fresh tarragon
• 1/2 teaspoon fresh ground black pepper
• 2 (1 lb) lamb tenderloin, trimmed
• 1 tablespoon olive oil
• 1 1/2 cups whole berry cranberry sauce
• 2 teaspoons chopped fresh tarragon
• 2 teaspoons dijon mustard
• 1/2 teaspoon salt
• 1/8 teaspoon fresh ground black pepper

Recipe

• 1 for the lamb: combine the first 3 ingredients in a large heavy-duty zip-lock plastic bag; add in lamb, seal bag, and marinate 8 hours in the refrigerator, turning bag occasionally.
• 2 preheat oven to 400°.
• 3 take tenderloins out of bag; discard marinade.
• 4 heat oil in a large ovenproof skillet over med-high heat.
• 5 add in lamb; cook 4 minutes, browning all sides.
• 6 place skillet in oven; cook for 15 minutes or until thermometer registers 155°.
• 7 remove from heat and let stand 5 minutes.
• 8 cut lamb into 1/4-inch slices; keep warm.
• 9 to make the sauce: combine all the sauce infredients in a saucepan; cook over medium heat for 5 minutes or until well heated, stirring occasionally.
• 10 serve sauce with lamb.