Pork Tenderloin with Cranberry Apple Butter and Sage

Directions

1. 1
   Make the Cranberry Apple Butter and Sage first so it has time to cool.Set up the Ninja Precision Processor Bowl.
2. 2
   Put the pork tenderloin in a greased baking dish. Slice thick slices of the cranberry butter and cover the tenderloin. I also put a little around the dish.
3. 3
   Add the cranberries, apple, orange peel and sage to the bowl. Lock the bowl in place and use the pre set selection to chop the fruits. I hit the stop with about 12 seconds remaining.
4. 4
   Bake at 400 degrees for about 20 minutes uncovered.
5. 5
   Add the water, sugar and the juice from the orange to a large saute pan. Stir.
6. 6
   Add the water, garlic and butter to a large saute pan. Cook for 5 minutes. 4 - 5 minutes before serving time add the zucchini to the pot, cover it and let it steam until it just begins to wilt.
7. 7
   Add the fruit. Cook over medium heat until the water has reduced totally. You should be able to drag a spoon thru the mixture and no water will remain. Cover and refrigerate.When the mixture is cold, whip the butter in a large bowl. Fold in the fruit.
8. 8
   Drain off the liquid and place on a serving dish. Top with the tenderloin pieces and cranberry butter.
9. 9
   Cut a large piece of saran wrap. Form the butter into a log. Freeze or refrigerate until ready to use.Clean the pork tenderloin and remove the silver skin with a sharp knife.
10. 10
    Cut into individual portions. Salt and pepper the pieces.
11. 11
    Add the oil to a large saute pan and brown the tenderloin on all sides. Cover and refrigerate until ready to bake.Set up the Auto Spiralizer.