CRANBERRY PORK TENDERLOIN

By joanmarie

Ingredients

• 1 pork tenderloin (1 pound)
• 1 can (14 ounces) whole-berry cranberry sauce
• 1/2 cup orange juice
• 1/4 cup sugar
• 1 tablespoon brown sugar
• 1 teaspoon ground mustard
• 1/4 to 1/2 teaspoon ground cloves
• 2 tablespoons cornstarch
• 3 tablespoons cold water

Preparation

Step 1

Place the tenderloin in a 3-qt. slow cooker. In a small bowl, combine the cranberry sauce, orange juice, sugars, mustard and cloves; pour over pork. Cover and cook on low for 5-6 hours or until a meat thermometer reads 160°.
Remove pork and keep warm. In a small bowl, combine cornstarch and cold water until smooth; gradually stir into cranberry mixture. Cover and cook on high for 15 minutes longer or until thickened.
Serve with pork. Yield: 4 servings.