Spiced Pork Tenderloin With Chili-Cranberry Glaze

  • redmjra Posted: 12/04/11
    Worthy of a Special Occasion

    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

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