Orange-Cranberry Glazed Pork Tenderloins
Prepare cranberry basting sauce up to eight hours ahead, and chill.
Recipe by Southern Living December 2000
Prepare cranberry basting sauce up to eight hours ahead, and chill.
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.
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