(
Ingredients:
- 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
Preparation:
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.
More Pork Tenderloin
Rosemary Pork Tenderloin
Bacon Wrapped Pork Tenderloin
Cinnamon Apple Pork Tenderloin
Paprika Pork Tenderloin
Roast Pork Tenderloin with Tomato Sauce
More Pork Tenderloin Recipes
Pork Tenderloin Recipes
Pork Roast Recipes
Pulled Pork Recipes
Crockpot Pork
Pork Recipe Index
