This spiced pork tenderloin with cranberry sauce is easy to prepare and low in fat. Serve this pork with your favorite vegetable or greens and hot cooked rice. The sauce features fresh cranberries and mandarin orange slices.
Pork tenderloin is a lean and mild cut and an excellent choice to serve with a savory or sweet sauce. Tenderloin becomes dry when overcooked, so check it from time to time with a food thermometer.
Serve the tenderloins sliced with the cranberry sauce along with rice and a salad or steamed side vegetable.
- 2 pork tenderloins (about 3/4 to 1 pound each)
- 2 large cloves garlic
- 1/2 teaspoon cumin (ground)
- 1/2 teaspoon thyme
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice (ground)
- 1 dash cloves (ground)
- 1 to 2 teaspoons vegetable oil
- Optional: salt and black pepper to taste
- 12 to 16 ounces cranberries (fresh or frozen)
- 12 ounces mandarin oranges (1 can, slices in syrup or lite syrup)
- 1/2 cup sugar
- 1 orange (juice and zest)
- Heat oven to 425 F. Lightly oil a roasting pan.
- Trim excess fat from the pork tenderloins and remove the silverskin.*
- 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 the oil and spice mixture all over the pork tenderloins. Roast for about 20 to 30 minutes, or until the safe minimum temperature of 145° F (62.8 °C) has been reached.**
- 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 sauce over the pork tenderloins and roast the pork for 5 minutes longer. Heat remaining cranberry mixture to serve with sliced pork.
- Let the pork rest for about 5 minutes before slicing.
*The silverskin is the thin outer membrane on the pork. It's a tough piece and stays tough when the pork is cooked. To remove it, insert the tip of a sharp knife under the skin about 1/2-inch from the end of the tenderloin. Slide the knife, the blade angled slightly upward, along the length of the pork to the end, holding the loose silverskin as you cut. Remove the 1/2-inch piece of silverskin you left attached. Take care not to cut into the meat.
**According to the USDA, the safe minimum temperature for pork is 145 F (62.8 C).
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|Nutritional Guidelines (per serving)|
|Total Fat||15 g|
|Saturated Fat||5 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||5 g|