Pork Tenderloin with Cranberry-Orange Relish Recipe

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Pork Tenderloin with Cranberry-Orange Relish  Recipe
Pork Tenderloin with Cranberry-Orange Relish Recipe photo by Taste of Home
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Pork Tenderloin with Cranberry-Orange Relish Recipe

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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
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 15 min. + standing
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 15 min. + standing

Ingredients

  • 1-1/2 cups fresh cranberries
  • 2 green onions, minced
  • 1 seeded jalapeno pepper, minced
  • 1/3 cup sugar
  • 3 tablespoons minced fresh mint
  • 2 tablespoons lime juice
  • 1 tablespoon orange juice
  • 1/4 teaspoon ground ginger
  • 2 pork tenderloins (3/4 pound each)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

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.
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. Yield: 4 servings.
Originally published as Pork Tenderloin with Cranberry-Orange Relish in Taste of Home November 2016, p30

Nutritional 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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  • 1-1/2 cups fresh cranberries
  • 2 green onions, minced
  • 1 seeded jalapeno pepper, minced
  • 1/3 cup sugar
  • 3 tablespoons minced fresh mint
  • 2 tablespoons lime juice
  • 1 tablespoon orange juice
  • 1/4 teaspoon ground ginger
  • 2 pork tenderloins (3/4 pound each)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  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.
  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. Yield: 4 servings.
Originally published as Pork Tenderloin with Cranberry-Orange Relish in Taste of Home November 2016, p30

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Reviews forPork Tenderloin with Cranberry-Orange Relish

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MY REVIEW
AvidcookGAtoCA User ID: 7617506 283789
Reviewed Feb. 16, 2018

"This review is for the relish. In December, I purchased fresh cranberries for the first time to use for a centerpiece decoration. I bought way too many cranberries, so I went on a search to find recipes to use them up. I found this recipe and decided to give the relish a try - I'm glad that I did. It was easy to make and had just enough heat from the jalape?o. My husband and I love pork medallions, so instead of grilling the pork as listed in the recipe, I sliced it into medallions, seasoned them with lemon pepper and salt, and then saut?ed in butter. I served the cranberry relish over the medallions. Yum! This relish pairs really well with pork. I will make this again and again. I think it would be great over the grilled pork tenderloin as written in the recipe, and I will try it that way in the future."

MY REVIEW
NH-rescue User ID: 4255840 258925
Reviewed Dec. 31, 2016

"Great way to use extra cranberries during the holiday season. The relish has some kick to it and tastes great with the pork. We broiled the pork instead of grilling it.

This is a quick and easy way to make a tasty dish."

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