Orange Cranberry Pork Tenderloin

By don

January 31, 2011

Category: Uncategorized

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I thought it might be fun to share a favorite recipe on occasions, and I thought this would be a good one for what seems likely to be a long winter. And yes, I really do cook this myself.

1 (16-oz) can whole-berry cranberry sauce

1 teaspoon grated orange rind

2/3 cup fresh orange juice

2 teaspoons balsamic vinegar

1/2 teaspoon pepper

1/4 teaspoon ground allspice

1/8 teaspoon salt

1/8 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1 1/2 lb. pork tenderloin

1 1/2 tablespoons olive oil

garnishes: halved orange slices and fresh thyme sprigs.

Bring the first 9 ingredients (cranberry sauce to ground cloves) to a boil over medium heat. Reduce heat and simmer for 20 minutes, stirring occasionally. Remove half of the mixture and set aside. Brown pork in hot oil in a large non-stick skillet over medium-high heat for 3 minutes on each side or until golden brown. Place pork in a lightly greased, shallow roasting pan. Bake at 425 for 25 minutes or until a meat thermometer inserted into the thickest portion registers 155, basting occasionally with half of the cranberry mixture. Remove from the oven, cover pork with aluminum foil, and let stand 5 minutes or until thermometer registers 160. Slice pork and serve with reserved cranberry mixture. Garnish if desired. Serves 6

Enjoy

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