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Orange-Cranberry-Glazed Pork Tenderloin

Photo: Ralph Anderson; Styling: Rose Nguyen
Prep time 10 mins
Cook time 30 mins
Other time 30 mins
Yield Makes 6 servings

Ingredients

  • 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

How to Make It

  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.