Cran-Orange Pork Tenderloin Recipe

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Cran-Orange Pork Tenderloin Recipe
Cran-Orange Pork Tenderloin Recipe photo by Taste of Home
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Cran-Orange Pork Tenderloin Recipe

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Publisher Photo
Cranberries and oranges are natural choices for flavoring pork in fall. Make someone's day with this meaty meal.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/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 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 servings.
Originally published as Cran-Orange Pork Tenderloin in Taste of Home Meals in Minutes Calendar Annual 2004, p9

Nutritional Facts

1 serving: 242 calories, 4g fat (1g saturated fat), 63mg cholesterol, 163mg sodium, 29g carbohydrate (24g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1/2 fruit.

  • 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
  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 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.
Originally published as Cran-Orange Pork Tenderloin in Taste of Home Meals in Minutes Calendar Annual 2004, p9

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Reviews forCran-Orange Pork Tenderloin

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Donna.Kazimir User ID: 1219649 133897
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!"

MY REVIEW
cln2th1 User ID: 5361599 134220
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."

MY REVIEW
Tishscook User ID: 5799188 207444
Reviewed Feb. 2, 2011

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

MY REVIEW
CarolynMGray User ID: 5734430 155817
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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