Tuesday, January 18, 2011

cran-orange pork tenderloin

This was a super tasty pork tenderloin that we had last week.  I loved the sauce that went with it.  The recipe came from my taste of home magazine.  I only doubled the spices on the tenderloin from the original because I used a bit larger tenderloin.


  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon mustard
  • 1/4 teaspoon cinnamon
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 oz.) mandarin oranges
  • 1 Tablespoon cornstarch
  1. In a small bowl, combine the first 4 ingredients;  rub over pork.  Place on a rack in a shallow roasting pan.  Bake uncovered at 425 for 25-28 minutes or until thermometer reads 160 (I only used the thermometer -set the alarm on it.)
  2. Meanwhile, in a small sacuepan, 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.  
  3. Combine cornstarch and remaining Tablespoon orange juice until smooth.  Stir inot saucepan.  Bring to a boil;  cook and stir for 1 minutes or until thickened (it thickened pretty much immediately for me.)  fold in oranges.  Serve with sliced pork.

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