CRAN-ORANGE PORK TENDERLOIN

Cran-Orange Pork Tenderloin image

Cranberries and oranges are natural choices for flavoring pork in fall. Make someone's day with this meaty meal.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1/4 teaspoon garlic salt
1/4 teaspoon pepper
1/8 teaspoon ground mustard
1/8 teaspoon ground cinnamon
1 pork tenderloin (1 pound)
CRAN-ORANGE SAUCE:
1/2 cup dried cranberries
1/4 cup plus 1 tablespoon orange juice, divided
1/8 teaspoon ground ginger
Dash ground cloves
1 can (11 ounces) mandarin oranges
1 tablespoon cornstarch

Steps:

In a small bowl, combine the first four ingredients; rub over pork. Place on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 25-28 minutes or until a thermometer reads 160°., Meanwhile, in a small saucepan, combine the cranberries, 1/4 cup orange juice, ginger and cloves. Drain oranges, reserving juice; set oranges aside. Add reserved juice to cranberry mixture. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Combine cornstarch and remaining orange juice until smooth; stir into saucepan. Bring to a boil; cook and stir for 1 minute or until thickened. Fold in oranges. Serve with sliced pork.

Nutrition Facts : Calories 242 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 163mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges