Recipe

Cranberry Glazed Pork Tenderloin Recipe

	Dugger / All my dishes 1 year, 7 months ago Baked Tenderloin Glazed with Cranberries, Orange Zest & Balsamic Vinegar Prep:30m Cook:45m Servings:6	Dugger
	pork cranberry

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Ingredients

2 pounds Pork Tenderloin, trimmed

1 1/2 tablespoons Olive Oil

16 fluid ounces Cranberry Sauce, Whole-Berry Sauce - Canned

1 teaspoon Orange Zest

2/3 cup Orange Juice

3 teaspoons Balsamic Vinegar

1/2 teaspoon Black Pepper

1/4 teaspoon Allspice

1/8 teaspoon Salt

1/8 teaspoon Ground Cinnamon

Directions

Bring ingredients, from cranberry sauce to cinnamon, to a boil over medium heat. Reduce heat and simmer, stirring occasionally, for 20 minutes. Remove half of mixture and set aside for use later.

Brown pork in hot olive oil in a large nonstick skillet over medium-high heat for 3 minutes on each side or until golden brown.

Place pork in a lightly greased baking dish. Bake at 425 degrees or until meat thermometer reads 155 degrees. Baste occasionally with half of cranberry sauce mixture.

Remove from oven, cover with aluminum foil and let stand for 5 minutes before serving.

Slice and serve with reserved cranberry mixture.

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