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Orange-Cranberry Glazed Pork Tenderloins

Source of Recipe

Sharon Mendelick


List of Ingredients

Marinade:
4 T fresh orange juice
4 T low-salt soy sauce
1/2 t ground ginger

Orange-Cranberry Glaze:
1 (16oz) can whole-berry cranberry sauce
1 t grated orange rind
2/3 c fresh orange juice
2 t balsamic vinegar
1/8 t salt
1/2 t pepper
1/4 t ground allspice
1/8 t ground cinnamon
1/8 t ground cloves


Recipe

For marinade: Combine ingredients in a zip lock bag and place pork in the bag. Zip and turn every hour to coat all sides. Marinate at least 3 hours. Remove pork from marinade and place in a glass baking dish that has been sprayed with a vegetable spray.

For Glaze: Bring ingredients to a boil in a large saucepan. Reduce heat and simmer mixture, stirring occasionally for 20 minutes.

Use 1 1/2 - 2 lbs of trimmed pork for 6 servings

Put 1/2 of glaze over the pork and bake 425 degrees for 40 minutes or until a meat thermometer inserted into the thickest portion registers 160 degrees, basting occasionally with cranberry mixture. Slice pork and serve with remaining cranberry mixture. Garnish with Rosemary sprigs if desired.