Pork - Tenderloin with Gingered Cranberries

Pork - Tenderloin with Gingered Cranberries
Pork - Tenderloin with Gingered Cranberries

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pound(s) uncooked lean pork tenderloin, trimmed

  • 2

    tsp Worcestershire sauce

  • 1/2

    tsp black pepper, cracked

  • 1/4

    tsp table salt

  • 1

    cup(s) red wine, dry

  • 1

    fl oz orange juice

  • 1

    cup(s) dried cranberries

  • 1/4

    tsp ground cinnamon

  • 1

    tsp ginger root, peeled and minced

Directions

1. Preheat oven to 425°F. 2. Place pork in a 13 x 9-inch baking pan coated with cooking spray. Drizzle with Worcestershire sauce; sprinkle with pepper and salt. Bake at 425°F for 25 to 30 minutes or until a meat thermometer inserted into thickest portion of pork registers 160°F. Let stand 5 minutes. 3. Combine red wine and next 3 ingredients in a small saucepan; bring to a boil. Boil, uncovered, 5 minutes, stirring frequently. Remove from heat; stir in ginger. Spoon sauce over pork. Yield: 4 servings (3 ounces pork and about 2 tablespoons sauce) 4. Double the amount of cranberry sauce and just do over pork chops

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