Preheat oven to 400F

Season tenderloin tips with salt and pepper, set aside

In a small sauce pan, heat all ingredients for the glaze on medium-high heat, stirring occasionally until cranberries begin to burst (about 7-8 minutes)

Pour into blender and blend until smooth

While sauce is cooking, make the whipped ricotta.

Add ricotta and salt and pepper in a food processor or blender and blend until smooth! Set aside.

Brown the tenderloin tips in olive oil on medium-high for about 5 minutes.

Toss tenderloin tips with the glaze.

Allow to cool a little, then slice into bite-sized pieces.

Brush bread with a little olive oil, toast in oven for about 5-6 minutes.

Assemble: spread ricotta on crostini, top with tenderloin tip, and garnish with mint and pomegranate arils.