Cran-Orange Pork Tenderloin

Mains

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Servings: 3-4

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)

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.

Recipe Courtesy Of

Taste of Home