I loved the spiciness of this! I did use a thermometer and it took quite a bit longer to reach 160 degrees. By that point the meat had lost any inkling of "pink," but it wasn't dry or tough at all. Still, I like it a little pink in the middle, so I would probably aim for 150 degrees next time, especially as the temperature rises a bit as the meat rests.
Orange-Cranberry Glazed Pork Tenderloins
Prepare cranberry basting sauce up to eight hours ahead, and chill.
Yield: Makes 6 servings
- 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.
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