Spiced Cranberry-Glazed Pork Tenderloin

By DOMESTICDIVA

The cranberry sauce topping for the pork tenderloin has a fragrant, warm-spice note, thanks to cinnamon and cloves. The dish goes together quickly for a midweek meal, but it’s pretty enough to serve to guests on the weekend.

Ingredients

• 1 cup fresh or frozen cranberries
• 1/2 cup red wine or cranberry juice
• 1/2 cup orange juice
• 3 tablespoons pure maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 (1-lb.) pork tenderloin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons olive oil

Preparation

Step 1

1 Heat oven to 400ºF. Combine cranberries, wine, orange juice, maple syrup, cinnamon and cloves in small saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low; cook 10 minutes or until most of the cranberries have popped, stirring occasionally.

2 Sprinkle pork with salt and pepper. Heat oil in large ovenproof skillet over medium-high heat until hot. Cook pork 6 minutes, turning to brown all sides. Pour cranberry mixture over pork; place skillet in oven.

3 Bake 10 to 12 minutes or until internal temperature of pork reaches 145ºF. to 150ºF. Baste pork with sauce. Remove pork; cover loosely with foil. Let stand 10 minutes before slicing.

4 Meanwhile, bring cranberry mixture in skillet to a boil over medium-high heat; boil 3 minutes or until slightly reduced. Serve over pork.

3 servings

PER SERVING: 320 calories, 9 g total fat (2.5 g saturated fat), 30 g protein, 24 g carbohydrate, 65 mg cholesterol, 270 mg sodium, 2 g fiber