Orange-Cranberry-Glazed Pork Tenderloin |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Ingredients:
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 pounds pork tenderloin, trimmed |
1 1/2 tablespoons olive oil |
garnishes: halved oranges slices, fresh thyme sprigs |
Directions:
1. Bring first 9 ingredients to a boil over medium heat. Reduce heat, and simmer, stirring occasionally, 20 minutes. Remove half of mixture, and set aside.
2. Brown pork in hot oil in a large nonstick skillet over medium-high heat 3 minutes on each side or until golden brown. Place pork in a lightly greased, shallow roasting pan.
3. Bake at 425° for 25 minutes or until a meat thermometer inserted into thickest portion registers 155°, basting occasionally with half of cranberry mixture. Remove from oven; cover pork with aluminum foil, and let stand 5 minutes or until thermometer registers 160°. Slice pork, and serve with reserved cranberry mixture.
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