Rating: 4.5 stars
18 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 5
  • 5 star values: 12

A tablespoon of grape jelly helps thicken the tangy-sweet sauce. Tenderloin is lean and juicy when properly prepared. Use a meat thermometer to avoid overcooking.

Bruce Aidells
Recipe by Cooking Light March 2005

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
5 mins
cook:
32 mins
total:
37 mins
Yield:
4 servings (serving size: 3 ounces pork and 1/4 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • To prepare pork, combine first 4 ingredients; rub evenly over pork.

  • Heat a large ovenproof nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 4 minutes on each side or until browned. Place pan in oven; cook pork at 400° for 12 minutes or until a meat thermometer registers 160° (slightly pink). Place pork on a cutting board; keep warm.

  • To prepare sauce, add the chicken broth, dried cranberries, and juice to pan; bring to a boil, scraping pan to loosen browned bits. Stir in jelly; cook 8 minutes or until mixture is slightly thick, stirring occasionally. Cut the pork into (1/2-inch) slices. Serve with sauce.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

282 calories; calories from fat 20%; fat 6.3g; saturated fat 2.2g; mono fat 2.8g; poly fat 0.7g; protein 24g; carbohydrates 33.6g; fiber 2.1g; cholesterol 75mg; iron 2.1mg; sodium 596mg; calcium 21mg.
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