Cran-Orange Pork Tenderloin

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

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 degrees for 25-28 minutes or until a meat thermometer reads 160 degrees.

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 over sliced pork.

Yield: 3–4 servings