Dried cranberries, sweetened and unsweetened, are now readily available in most supermarkets. We preferred the sweetened cranberries for this recipe.
1 (1-pound) pork tenderloin, trimmed
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
How to Make It
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.
Oxmoor House Healthy Eating Collection
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