Brown Sugar Crusted Pork Tenderloin with Cranberry Gravy

Preheat oven to 400°
Dry off tenderloin
Mix salt, pepper, garlic powder and herbs de Provence. Coat the pork heavily with the mixture, taking a moment to really work into the pork. Brown in the grapeseed oil
When all sides are browned, add white wine
Transfer the pan to oven. Cook for about 40 minutes or until meat thermometer reads 170°
While the pork is cooking, rinse the cranberries. Place in pot and cover with water. Add 1/4 cup of Aquavit and bring to a boil. Once boiling, reduce to low/medium heat and simmer for 25 minutes. Add maple syrup and continue simmering and if needed, another splash of Aquavit.
Remove pork from pan and put on cutting board. Coat top of both tenderloins with brown sugar, working into the meat and let sit while you deglaze the pan with beef broth. Once the yummy bits are loosened, pour the deglazed broth into the cranberry mixture to cut the tartness. Strain into a bowl.
Put the sugar covered pork back into the braiser you just deglazed and return to the oven to crisp the brown sugar. (About another 5 minutes)
Remove from oven, let rest for 5 minutes and carve.