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Cran-Orange Pork Tenderloin Recipe

Cran-Orange Pork Tenderloin Recipe

Cranberries and oranges are natural choices for flavoring pork in fall. Make someone's day with this meaty meal.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground mustard
  • 1/8 teaspoon ground cinnamon
  • 1 pork tenderloin (1 pound)
  • 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


  • 1. 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°.
  • 2. 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 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.

Reviews for Cran-Orange Pork Tenderloin

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Reviewed Jan. 27, 2012

"I love orange cranberry juice so trying this recipe was a no-brainer. My meat-potatoes-gravy husband even liked it and said I would have to make it again. And best of all, it was really easy and quick!"

Reviewed Mar. 3, 2011

"I've made this a couple of times now and everytime I'm amazed at how wonderful all the seasonings compliment each other and the pork is so moist and tender. Absolutely a family favorite!! Plus it is easy to prepare after working all day."

Reviewed Feb. 2, 2011

"I really enjoyed the mix of flavors in this dish."

Reviewed Jan. 1, 2011

"Delicious. The spice rub gave the roast a wonderful flavor. Nice alternative to pork roast with sauerkraut. Wonderful paired with German-Style Cabbage and Beans from TOH and home-made stuffing and home-made applesauce."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.