this has been the basis for my pork dishes for the past 10 years. i create a pocket in the tenderloin and add cranraisins and chinese 5 spice to the cavity. roll it shut, lace it up if need to. Lightly salt the outside of the meat and let rest for 30-60 minutes, prior to adding the above ingredients. i've used tenderloins, or the pork loin (if the crowd i'm feeding gets too large for tenderloins). those with less exotic palates, I don't use the vinegar. My mother has also "borrowed" this and is a rave at all church gatherings! the key is the Orange Juice, cranberries and chinese 5 spice. So many thanks to Roxanne Chan for bringing this to my "go to" Recipe Box
Spiced Pork Tenderloin With Chili-Cranberry Glaze
Yield: 4 servings
- 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
- Chili-Cranberry Glaze
- 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.
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