Cran-Orange Pork Tenderloin |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Cranberries and oranges are natural choices for flavoring pork in fall. Make someone's day with this meaty meal. Ingredients:
1/4 teaspoon garlic salt |
1/4 teaspoon pepper |
1/8 teaspoon ground mustard |
1/8 teaspoon ground cinnamon |
1 pork tenderloin (1 pound) |
cran-orange sauce: |
1/2 cup dried cranberries |
1/4 cup plus 1 tablespoon orange juice, divided |
1/8 teaspoon ground ginger |
dash ground cloves |
1 can (11 ounces) mandarin oranges |
1 tablespoon cornstarch |
Directions:
1. In a small bowl, combine the first four ingredients; rub over pork. Place on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 25-28 minutes or until a meat thermometer reads 160°.
2. Meanwhile, in a small saucepan, combine the cranberries, 1/4 cup orange juice, ginger and cloves. Drain oranges, reserving juice; set oranges aside. Add reserved juice to cranberry mixture. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Combine cornstarch and remaining orange juice until smooth; stir into saucepan. Bring to a boil; cook and stir for 1 minute or until thickened. Fold in oranges. Serve with sliced pork. Yield: 4 servings.
|
|