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Spiced Pork Tenderloin With Fresh Cranberry and Orange Glaze

User Rating 4.5 Star Rating (6 Reviews)


Pork Tenderloin With Cranberry Glaze

Pork Tenderloin With Cranberry Glaze

D. Rattray
This spiced pork tenderloin is easy to prepare and low in fat. Serve this pork with your favorite vegetable or greens and hot cooked rice.


  • 2 pork tenderloins, about 1 pound each
  • 2 large cloves garlic
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon leaf thyme
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • dash ground cloves
  • salt and pepper
  • 12 to 16 ounces fresh or frozen cranberries
  • 1 can (12 ounces) mandarin orange slices in syrup or lite syrup
  • 1/2 cup sugar
  • juice and zest from 1 orange


Heat oven to 425°. Lightly oil a roasting pan.

Trim excess fat from pork tenderloins.

Mash and mince the garlic and blend well with the cumin, thyme, cinnamon, allspice, and cloves; mix with 1 to 2 teaspoons of vegetable oil. Rub spice mixture all over the pork tenderloins. Roast until pork registers about 155°.

Meanwhile, in a saucepan, combine the cranberries, mandarin orange slices and syrup, sugar, and orange juice and zest. Bring to a boil. Reduce heat and simmer for about 8 to 10 minutes, or until cranberries have popped and the mixture is thickened.

Spoon some of the cranberry mixture over the pork tenderloins and roast for 5 minutes longer. Heat remaining cranberry mixture to serve with sliced pork. Let the pork rest for about 5 minutes before slicing.
Serves 4.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
, Member kiwigirlohope

I have enjoyed this recipe many times. It is not easy to find cranberries out of the country so I substitute a jar of whole berry cranberry sauce and skip the sugar. It is so much easier...maybe a pinch or two of cornflour (cornstarch) to thicken. My guests have loved it!

9 out of 9 people found this helpful.

See all 6 reviews

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