Making Babies (and making dinner when possible)

Pork Tenderloin Roast Stuffed with Cranberries
Take about 1 cup of dried cranberries and add them to a small pot. Fill the pot with water halfway, and place on stovetop on simmer for 1/2 hour or until cranberries are soft. Drain the water. Mince some sage and rosemary, and add to the pot. Set aside to cool.Preheat oven to 400. Butterfly 2 pork tenderloins. salt and pepper the insides and add the cranberry mixture to one of the tenderloins. Place the other tenderloin on top, like you would a sandwich. Tie the roast with some kitchen string. Salt and pepper the outside, and rub some flour over the roast.Get a large skillet nice and hot. Add some olive oil to the pan and then add the roast, browning on each side. Transfer the roast to an oven safe dish and cook until internal temp reaches 155 degrees. Let sit for 15 minutes before cutting. You can make a gravy with the pan drippings, if you want.I serve this with mushroom herb couscous.