Pork Tenderloin with Cranberry and Roasted Garlic Sauce

By KDHarmon

Ingredients

• 1 head of garlic
• 3 tablespoons olive oil
• 11/2 cups cranberries
• 1/2 cup fresh orange juice
• 4 tablespoons sugar, divided
• 1 teaspoon finely grated orange peel
• 1/4 cup all purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 2 1-pound pork tenderloins, trimmed
• 1/4 cup balsamic vinegar

Details

Servings 6
Adapted from ifood.tv

Preparation

Step 1

Preheat oven to 350°F.
Place head of garlic in small ovenproof dish.
Drizzle with olive oil; cover with foil.
Bake until tender, about 1 hour.
Cool; peel cloves.
Reserve garlic oil.
Do ahead can be made 7 day ahead.
Cover separately and chill.
Boil cranberries, orangejuice, 3 tablespoons sugar, and orange peel in medium saucepan until berries begin to burst, about 5 minutes, do ahead Can be prepared I day ahead.
Cool slightly, cover, and refrigerate.
Preheat oven to 400°F.
Whisk flour and next 5 ingredients in small bowl to blend.
Brush pork with 1 tablespoon reserved garlic oil.
Rub pork with spiced flour.
Heat 2 tablespoons reserved garlic oil in large nonstick ovenproof skillet over medium-high heat.
Cook pork until browned on all sides, about 3 minutes.
Transfer skillet to oven and roast pork until thermometer inserted into center registers 145°F, about 13 minutes.
Transfer pork to platter; tent with foil.
Add roasted garlic and cranberry mixture to same skillet over medium-high heat; simmer 1 minute.
Add vinegar and remaining 1 tablespoon sugar; stir until slightly thickened, about 2 minutes.
Cut pork into 1/2 inch thick slices.
Arrange on plates, pour sauce over, and serve.