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Cran-Orange Pork Tenderloin

 Cran-Orange Pork Tenderloin
Cranberries and oranges are natural choices for flavoring pork in fall. Make someone's day with this meaty meal.
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground mustard
  • 1/8 teaspoon ground cinnamon
  • 1 pork tenderloin (1 pound)
  • CRAN-ORANGE SAUCE:
  • 1/2 cup dried cranberries
  • 1/4 cup plus 1 tablespoon orange juice, divided
  • 1/8 teaspoon ground ginger
  • Dash ground cloves
  • 1 can (11 ounces) mandarin oranges
  • 1 tablespoon cornstarch

Directions

  • In a small bowl, combine the first four ingredients; rub over pork.
  • Place on a rack in a shallow roasting pan. Bake, uncovered, at
  • 425° for 25-28 minutes or until a meat thermometer reads
  • 160°.
  • Meanwhile, in a small saucepan, combine the cranberries, 1/4 cup
  • orange juice, ginger and cloves. Drain oranges, reserving juice; set
  • oranges aside. Add reserved juice to cranberry mixture. Bring to a
  • boil. Reduce heat; cover and simmer for 5 minutes. Combine
  • cornstarch and remaining orange juice until smooth; stir into
  • saucepan. Bring to a boil; cook and stir for 1 minute or until
  • thickened. Fold in oranges. Serve with sliced pork. Yield: 4

2 of 2

Cran-Orange Pork Tenderloin (continued)

Directions (continued)

  • servings.
Nutritional Facts: 1 serving equals 242 calories, 4 g fat (1 g saturated fat), 63 mg cholesterol, 163 mg sodium, 29 g carbohydrate, 1 g fiber, 23 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.