Pork Roast: Strawberry-Cranberry Version

I know, I know, how many pork roasts can I make before I start turning into Wilbur...

I find myself cooking with pork a lot because it's a tad meatier than chicken and a whole lot easier to cook correctly than beef. It is as versatile as fish and a whole lot cheaper. It also keeps in the fridge much better than seafood - all the reasons for a busy girl like me to keep cooking with it for dinner...

Today's dinner was, yes, yet ANOTHER pork dish. But this one was equally good as the ones before, and I have to say, I was quite proud of my accomplishments when the Papa Bear proudly proclaimed that he thought the meat courses at The Dining Room with Ron (which I promise to post very soon) was not that impressive because what we had at home was just as good. Now, that is some serious flattery! Well done, Papa, well done!

Anyway, here is what we had tonight:

1. Mix 1 tsp of salt, 2 tbs of strawberry jam, 1 tbs of dried rosemary and 0.5 tbs of dried thyme.
2. Wash and dry pork tenderloin strips (1 lbs, maybe?).
3. Slather strawberry jam mixture on to one side of the pork tenderloin strips.
4. Cook in a skillet at high heat, non-jam-side first. Sear on high heat, 3 min or so, until browned. Reduce heat to medium, close lid, cook ~3 min.
5. Flip over and cook ~3 min or so with the lid closed. Turn heat up to high and cook 2 min or so.
6. Add 1/8 cup of water, add 1 tbs dried cranberries, and close lid. Cook until the pork reaches about 160F.
7. Take pork out and add 1.5 tbs ketchup. Mix with pan drippings/scraping.
8. Serve sauce over pork.

I made some blanched asparagus and sauteed spinach to go with the pork. Total cooking time? 15, 20 min for a satisfyingly yummy dinner!