Orange Cranberry Glazed Pork Tenderloins
1 (16-oz.) can whole-berry cranberry sauce
1 t. grated orange rind
2/3 C. fresh orange juice
2 t. balsamic vinegar
1/8 t. salt
1/2 t. pepper
1/4 t. ground allspice
1/8 t. ground cinnamon
1/8 t. ground cloves
1 1/2 lbs. pork tenderloins, trimmed
Garnishes: fresh rosemary sprigs, whole cranberries
Bring first 9 ingredients to a boil in a large saucepan. Reduce heat, and simmer mixture, stirring occasionally, for 20 minutes.
Place pork in a lightly greased, shallow roasting pan.
Bake at 425° F. for 40 minutes or until a meat thermometer inserted into thickest portion registers 160° F., basting occasionally with half of cranberry mixture. Slice pork, and serve with remaining cranberry mixture. Garnish, if desired.
Yield: 6 servings.
Note: Prepare cranberry basting sauce up to eight hours ahead,
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