Taste of Home
Pork Tenderloin with Cranberry-Orange Relish
TOTAL TIME: Prep: 15 min. Cook: 15 min. + standing
YIELD: 4 servings.
I like how grilled pork and fruit bring out the best in each other. If you have leftover relish, break out the tortilla chips! —Cindy Esposito, Bloomfield, New Jersey
Ingredients
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1-1/2 cups fresh cranberries
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2 green onions, minced
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1 seeded jalapeno pepper, minced
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1/3 cup sugar
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3 tablespoons minced fresh mint
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2 tablespoons lime juice
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1 tablespoon orange juice
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1/4 teaspoon ground ginger
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2 pork tenderloins (3/4 pound each)
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1 tablespoon olive oil
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1/2 teaspoon salt
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1/2 teaspoon pepper
Directions
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1.
To make relish, pulse cranberries in food processor until finely chopped. Combine with next seven ingredients. Reserve 1/2 cup relish for grilling; cover and refrigerate the rest.
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2.
Brush tenderloins with olive oil; sprinkle with salt and pepper. Grill, covered, over direct heat 12-15 minutes, turning occasionally and spooning with reserved relish, until thermometer reads 145°. Let stand 10-15 minutes. Discard used relish. Slice meat; serve with refrigerated relish.
Nutrition Facts
1 serving: 319 calories, 9g fat (2g saturated fat), 95mg cholesterol, 366mg sodium, 24g carbohydrate (19g sugars, 2g fiber), 34g protein.
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