Pork Tenderloin with Gingered Cranberries |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Dried cranberries, sweetened and unsweetened, are now readily available in most supermarkets. We preferred the sweetened cranberries for this recipe. Ingredients:
1 (1-pound) pork tenderloin, trimmed |
cooking spray |
2 teaspoons worcestershire sauce |
1/2 teaspoon cracked black pepper |
1/4 teaspoon salt |
1/2 cup dry red wine |
1/2 cup orange juice |
1/2 cup dried cranberries |
1/8 teaspoon ground cinnamon |
1/2 teaspoon minced peeled fresh ginger |
Directions:
1. Preheat oven to 425°.
2. Place pork in a 13 x 9-inch baking pan coated with cooking spray. Drizzle with Worcestershire sauce; sprinkle with pepper and salt. Bake at 425° for 25 to 30 minutes or until a meat thermometer inserted into thickest portion of pork registers 160°. Let stand 5 minutes.
3. Combine red wine and next 3 ingredients in a small saucepan; bring to a boil. Boil, uncovered, 5 minutes, stirring frequently. Remove from heat; stir in ginger. Spoon sauce over pork.
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