Pork Tenderloin with Gingered Cranberries

Oxmoor House
Dried cranberries, sweetened and unsweetened, are now readily available in most supermarkets. We preferred the sweetened cranberries for this recipe.
4 servings (3 ounces pork and about 2 tablespoons sauce)


+ Add To Shopping List
1 (1-pound) pork tenderloin, trimmed
Cooking spray
2 teaspoons Worcestershire sauce
1/2 teaspoon cracked black pepper
1/4 teaspoon salt
1/2 cup dry red wine
1/2 cup orange juice
1/2 cup dried cranberries
1/8 teaspoon ground cinnamon
1/2 teaspoon minced peeled fresh ginger


Prep: 10 Minutes
Cook: 35 Minutes
Stand: 5 Minutes

Preheat oven to 425°.

Place pork in a 13 x 9-inch baking pan coated with cooking spray. Drizzle with Worcestershire sauce; sprinkle with pepper and salt. Bake at 425° for 25 to 30 minutes or until a meat thermometer inserted into thickest portion of pork registers 160°. Let stand 5 minutes.

Combine red wine and next 3 ingredients in a small saucepan; bring to a boil. Boil, uncovered, 5 minutes, stirring frequently. Remove from heat; stir in ginger. Spoon sauce over pork.

Created date

March 2010

Nutritional Information

Calories 220
Fat 4.0 g
Satfat 1.4 g
Protein 24.1 g
Carbohydrate 15.2 g
Cholesterol 74 mg
Iron 1.8 mg
Sodium 233 mg
Caloriesfromfat 17 %
Fiber 1.3 g
Calcium 17 mg