Pork - Tenderloin with Gingered Cranberries
By á-128685
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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
Details
Preparation
Step 1
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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