Spiced Pork Tenderloin With Chili-Cranberry Glaze

Southern Living
This pork tenderloin is brushed with a spiced-orange marinade, and is topped with a fruity Chili-Cranberry Glaze.
4 servings


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1 tablespoon dark sesame oil
1 tablespoon frozen orange juice concentrate, thawed
1 tablespoon rice wine vinegar
1 teaspoon five spice powder
1 (16-ounce) package pork tenderloins
Garnish: green onion fans


Stir together first 4 ingredients; brush evenly on pork, and place in a shallow pan.

Bake at 375° for 25 to 35 minutes or until a meat thermometer inserted into thickest portion registers 160°. Let stand 5 minutes. Slice tenderloin, and serve with Chili-Cranberry Glaze. Garnish, if desired.

Created date

October 2003