1. Preheat broiler. Position the rack so that the top surface of the meat will be about 4 to 5 inches from the heat source.

2. Rub tenderloin with oil and season with salt and pepper, then place on a rack in a shallow pan. Broil pork for 10 minutes, turn over, and broil another 10 minutes. Remove from oven and let rest 5 minutes.

3. While the pork cooks, place cranberries in a medium saucepan. Add sugar, cider or juice, and thyme. Bring to a boil over medium-high heat, then lower to medium and simmer, stirring often, until the cranberries start to pop, about 5 to 7 minutes. Transfer sauce to a bowl and stir in the mustard. Set aside to cool slightly.

4. When tenderloin has rested, transfer to a board and cut into 1/4- to 1/2-inch-thick slices. Arrange slices on 4 plates, spoon some cranberry sauce on each plate, and serve, with any extra sauce in a bowl on the side.

Source: Hannaford fresh Magazine, November - December 2011