Pork Tenderloin with Cranberry-Orange Relish Recipe

5 1 1
Pork Tenderloin with Cranberry-Orange Relish  Recipe
Pork Tenderloin with Cranberry-Orange Relish Recipe photo by Taste of Home
Publisher Photo

Pork Tenderloin with Cranberry-Orange Relish Recipe

Read Reviews
5 1 1
Publisher Photo
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.

  • 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPork Tenderloin with Cranberry-Orange Relish

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
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."

Loading Image