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Pork Tenderloin with Gingered Cranberries

Prep time 10 mins
Cook time 35 mins
Stand time 5 mins
Yield 4 servings (3 ounces pork and about 2 tablespoons sauce)
Dried cranberries, sweetened and unsweetened, are now readily available in most supermarkets. We preferred the sweetened cranberries for this recipe.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

  2. 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.

  3. 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