You're kale-ing me.

Teresa picked 28. (Thanks Teresa!) Number 28 was...

"Cranberry Pork Tenderloin" (6 quart pot)

~1 lb pork tenderloin
~1 (14 oz) can whole-berry cranberry sauce
~1/2 c oj
~1/4 c sugar
~1 T brown sugar
~1 t ground mustard
~1/2 t ground cloves
~2 T cornstarch
~3 T cold water

Place the tenderloin in the crock pot.
In a small bowl, combine the cranberry sauce, oj, sugars, mustard, and cloves; pour over pork.
Cover and cook on low for 6 hours or until the thermometer reads 160°.
Remove pork and keep warm.
In a small bowl, combine cornstarch and cold water until smooth; gradually stir into cranberry mixture.
Cover and cook on HIGH for 15 minutes longer or until thickened.
Serve with pork.

4 servings.

I served this with a baked potato and sautéed kale (from the CSA) and it was all super yummy. (Even the kale!) Tender. Flavorful. Sweet. Mmm. I wish it had made more than 4 servings! My little helper wouldn't touch any of it. He thought it'd be more fun to have a hissy fit through the entire meal. Boo.