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Pork Tenderloin with Cranberry-Orange Relish

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
  • Total Time
    Prep: 15 min. Cook: 15 min. + standing
  • Makes
    4 servings


  • 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


  • 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.
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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