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Pork - Tenderloin with Gingered Cranberries

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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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