Spiced Pork Tenderloin with Fresh Cranberry and Orange Glaze.


Ingredients:


2 pork tenderloins, about 1 pound each (I used pork loin due to unavailability)
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 (substituted whole cranberries canned, due to unavailability)
1 can (12 ounces) mandarin orange slices in syrup or lite syrup
1/2 cup sugar
juice and zest from 1 orange


Directions:


Heat oven to 425°. Lightly oil a roasting pan. Trim excess fat, if needed. Mince the garlic and blend with the cumin, thyme, cinnamon, allspice, and cloves; mix with 1 to 2 teaspoons of vegetable oil. Rub spice mixture all over the pork. 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 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.

This recipe was great, a nice sweet additive for the pork. We paired sauteed zucchini and squash, sauteed in a bit of extra-virgin olive oil, salt and pepper. It paired well. 

I found this recipe on About.com. Recipe by Diana Rattray.