Cranberry Dijon Tenderloins

Cranberry Dijon Tenderloins

dash of salt
1 cup water
spray coconut oil
1 tbsp coconut sugar
6 chicken tenderloins
2 tbsp cranberry sauce
1 tsp ground cinnamon
1 tbsp spicy brown dijon mustard

handful of dried cranberries

1. sprinkle each side of every tenderloin with cinnamon
2. spray pan with coconut oil and turn up to medium high heat
3. add your cranberry sauce, mustard, and coconut sugar to the pan to create your decadent sauce
4. spray another pan with coconut oil but turn up to medium
5. place your tenderloins to cook–do not add anything to this at all, the trick is in the sauce
6. before the sauce begins to bubble, add your cup of water and dash of salt to allow it to thicken properly
7. lower the heat to medium
8. flip your tenderloins in order to brown both sides
9. when sauce is reduced, add it to the tenderloins
10. lower the heat even more and cover
11. let it cook together for about 15-20 minutes
12. serve
13. top with dried cranberries*


* I, personally, do not eat store bought dried cranberries. They all contain sugar and I do not intake refined sugars. I topped mine with some cranberries I dried myself in a dehydrator.

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