Orange-Cranberry-Glazed Pork Tenderloin

Southern Living
Orange-Cranberry-Glazed Pork TenderloinRecipe
Photo: Ralph Anderson; Styling: Rose Nguyen
Makes 6 servings


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1 (16-oz.) can whole-berry cranberry sauce
1 teaspoon grated orange rind
2/3 cup fresh orange juice
2 teaspoons balsamic vinegar
1/2 teaspoon pepper
1/4 teaspoon ground allspice
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 1/2 pounds pork tenderloin, trimmed
1 1/2 tablespoons olive oil
Garnishes: halved oranges slices, fresh thyme sprigs


Prep: 10 Minutes
Cook: 30 Minutes
Other: 30 Minutes

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. Brown pork in hot oil in a large nonstick skillet over medium-high heat 3 minutes on each side or until golden brown. Place pork in a lightly greased, shallow roasting pan.

3. Bake at 425° for 25 minutes or until a meat thermometer inserted into thickest portion registers 155°, 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°. Slice pork, and serve with reserved cranberry mixture.

Created date

October 2006