PORK TENDERLOIN with CRANBERRY PORT SAUCE

3 pounds pork tenderloin ( l large or 2 smaller)
2 Tbsp. Dijon mustard
1/2 tsp. dried thyme

1/2 tsp. dried oregano
garlic powder
cracked pepper

1 cup ruby Port
1 cup whole cranberry sauce


Spread mustard over tenderloins. Sprinkle with herbs, garlic powder and cracked pepper. Bake at 325 degrees 35 to 45 minutes depending on size, basting frequently. Remove meat from pan to rest. Add port to pan and deglaze, scraping bits from bottom. Add cranberry sauce and adjust seasonings. Slice pork diagonally and serve with sauce.