6

Pork Tenderloin with Gingered Cranberries

Total Time
45 min
Prep
10 min
Cook
35 min
Serves
4
Difficulty
Easy
Dried cranberries, sweetened and unsweetened, are readily available in most supermarkets. Sweetened cranberries are best for this recipe.
Ingredients

uncooked lean pork tenderloin

1 pound(s), trimmed

cooking spray

1 spray(s)

Worcestershire sauce

2 tsp

black pepper

½ tsp, cracked

table salt

¼ tsp

red wine

4 fl oz, dry

orange juice

½ fl oz

dried cranberries

½ cup(s)

ground cinnamon

tsp

ginger root

½ tsp, peeled and minced

Instructions

  1. Preheat oven to 425°F.
  2. Place pork in a 13 x 9-inch baking pan coated with cooking spray. Drizzle with Worcestershire sauce; sprinkle with pepper and salt. Bake at 425°F for 25 to 30 minutes or until a meat thermometer inserted into thickest portion of pork registers 160°F. Let stand 5 minutes.
  3. Combine red wine and next 3 ingredients in a small saucepan; bring to a boil. Boil, uncovered, 5 minutes, stirring frequently. Remove from heat; stir in ginger. Spoon sauce over pork. Yield: 4 servings (3 ounces pork and about 2 tablespoons sauce).

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