Pork Tenderloin with Gingered Cranberries
- Total Time
Dried cranberries, sweetened and unsweetened, are readily available in most supermarkets. Sweetened cranberries are best for this recipe.
uncooked lean pork tenderloin1 pound(s), trimmed
cooking spray1 spray(s)
Worcestershire sauce2 tsp
black pepper½ tsp, cracked
table salt¼ tsp
red wine4 fl oz, dry
orange juice½ fl oz
dried cranberries½ cup(s)
ground cinnamon⅛ tsp
ginger root½ tsp, peeled and minced
- Preheat oven to 425°F.
- 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.
- 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).