Orange-Cranberry Glazed Pork Tenderloins

Southern Living
Prepare cranberry basting sauce up to eight hours ahead, and chill.
Makes 6 servings


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1 (16-ounce) can whole-berry cranberry sauce
1 teaspoon grated orange rind
2/3 cup fresh orange juice
2 teaspoons balsamic vinegar
1/8 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground allspice
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 1/2 pounds pork tenderloins, trimmed
Garnishes: fresh rosemary sprigs, whole cranberries


Bring first 9 ingredients to a boil in a large saucepan. Reduce heat, and simmer mixture, stirring occasionally, for 20 minutes.

Place pork in a lightly greased, shallow roasting pan.

Bake at 425° for 40 minutes or until a meat thermometer inserted into thickest portion registers 160°, basting occasionally with half of cranberry mixture. Slice pork, and serve with remaining cranberry mixture. Garnish, if desired.

Created date

January 2001