Recipe

Cranberry Glazed Pork Tenderloin Recipe

	Dugger / All my dishes 2 years, 10 months ago Baked Tenderloin Glazed with Cranberries, Orange Zest & Balsamic Vinegar Prep:30m Cook:45m Servings:6	Dugger
	pork cranberry balsamic vinegar allspice

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Fans

notyourmom

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

1/8 cup water

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. Pour 1/2 of the cranberry mixture and water over the pork. Bake at 425 degrees or until meat thermometer reads 155 degrees. Baste occasionally with the 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 as a topping.

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Comments

billyd 2 years, 8 months ago said:
I have cooked a dish very similar to this and it was excellent. I'm sure that this is equally as good!

dugger 1 year, 1 month ago said:
This is one of those winter recipes that is great at Thanksgiving or Christmas. Interesting thing is that it works just as well in the warm months. Since it uses canned Cranberry Sauce it can be prepared any time of year. The mixture of vinegar, orange zest and cranberries gives it a sweet & sour personality.

notyourmomma 1 week, 2 days ago said:
Happy recipient of a huge pork loin, this will be my Sunday supper, utilizing my leftover Thanksgiving cranberry sauce.....yummy.

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