Cran-Orange Pork Tenderloin

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Cran-Orange Pork Tenderloin

Ingredients

  • 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

Directions

  1. 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.

  2. Meanwhile, in a small saucepan, combine the cranberries, 1/4 cup orange juice, ginger and cloves. Drain oranges, reserving juice; set oranges aside.

  3. 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.

Recipe courtesy of

Taste of Home

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