|
|
MAIN DISHES- PORK:
Orange- Cranberry Glazed
Pork Tenderloin
|
Orange-
Cranberry Glazed Pork
Tenderloin |
|
|
|
Terrific fall
pork recipe...
|
|
16
ounce |
|
can
whole- berry cranberry sauce |
|
|
1
tsp |
|
grated orange rind |
|
|
2/3
cup |
|
fresh orange juice |
|
|
2
tsp |
|
balsamic vinegar |
|
|
½
tsp |
|
pepper |
|
|
¼
tsp |
|
ground allspice |
|
|
1/8
tsp |
|
salt |
|
|
1/8
tsp |
|
ground cinnamon |
|
|
1/8
tsp |
|
ground cloves |
|
|
1½
lbs |
|
pork
tenderloin, trimmed |
|
|
1½
Tbs |
|
olive oil |
|
|
|
|
orange slices and fresh thyme sprigs for
garnish, if desired |
|
|
|
|
|
|
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 |
Preheat oven
to 425°F. Lightly grease a shallow roasting pan. |
|
3 |
Brown pork
in hot oil in a nonstick skillet over
medium-high heat 3 minutes on each side or until
golden brown. Place pork in prepared pan. |
|
4 |
Bake for 20
- 25 minutes or until a meat thermometer
inserted into the thickest portion registers
155°F., 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°F. Slice pork,
and serve with reserved cranberry mixture. |
|
|
|
|
Servings: 6 |
|
|
|
Recipe Source |
|
Southern Living |
|
|
|
PRINT this
Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "This one was
definitely a winner. The pork turned out so incredibly moist and
tender, and the cranberry sauce was heaven on top."
-Telford, PA
|
|
