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Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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| Servings: |
- 1 (4-pound) boneless pork tenderloin
- 2 cups fresh cranberries
- 1 small yellow onion (diced)
- 1/2 cup chicken broth
- 1 cup unsweetened cranberry juice (divided)
- 1/3 cup So Nourished powdered erythritol
- 6 whole black peppercorns
- 4 allspice berries
- 4 whole cloves
- 1 (4-inch) cinnamon stick
- salt and pepper
- Preheat the oven to 450°F.
- Season the pork on all sides with salt and pepper then place fat-side-up in a roasting pan.
- Sprinkle the cranberries and onion around the pork.
- Whisk together the chicken broth and ½ cup cranberry juice then pour it over the pork then place in the oven.
- Reduce the oven temperature to 350°F and cook for 15 minutes.
- Pour the remaining cranberry juice into a small saucepan.
- Stir in the powdered erythritol, peppercorns, allspice berries, and cloves then add the cinnamon.
- Bring to a boil and stir until the powdered erythritol dissolves.
- Cook until the mixture reduces to about ¼ cup, about 8 to 10 minutes, then strain and set aside.
- When the 15 minutes is up, brush the pork with the cranberry glaze.
- Roast for about 1 ½ hours (until it reaches an internal temperature of 145°F), basting with the cranberry glaze every 20 minutes or so.
- Remove the pork to a cutting board and let rest, covered loosely with foil, for 10 to 15 minutes before slicing to serve.
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