1
(16-ounce) can whole-berry cranberry sauce
1
teaspoon grated orange rind
2/3
cup fresh orange juice
2
teaspoons balsamic vinegar
1/8
teaspoon salt
1/2
teaspoon pepper
1/4
teaspoon ground allspice
1/8
teaspoon ground cinnamon
1/8
teaspoon ground cloves
1 1/2
pounds pork tenderloins, trimmed
Garnishes: Fresh rosemary sprigs, whole cranberries
Bring first 9 ingredients to a boil in a large saucepan. Reduce heat, and simmer mixture, stirring occasionally, for 20 minutes. Place pork in a lightly greased, shallow roasting pan. Bake at 425 for 40 minutes or until a meat thermometer inserted into thickest portion registers 160, basting occasionally with half of cranberry mixture. Slice pork, and serve with remaining cranberry mixture. Garnish, if desired.
