One 16-oz can whole berry cranberry sauce
⅔ cup freshly squeezed or bottled orange juice
2 tsp balsamic vinegar
1 tsp grated orange zest
½ tsp ground black pepper
¼ tsp ground allspice
⅛ tsp salt
⅛ tsp ground cinnamon
⅛ tsp ground cloves
1 ½ lbs pork tenderloin, trimmed
1 ½ T extra virgin olive oil
In a medium saucepan, bring the first 9 ingredients (through cloves) to a boil over medium heat. Reduce the heat, and simmer, stirring occasionally for 20 minutes. Remove half of the mixture and set aside.
Preheat the oven to 425 degrees Fahrenheit. Lightly spray a shallow roasting pan with nonstick spray.
Brown the pork in hot oil in a nonstick skillet over medium-high heat for 3 minutes on each side or until golden brown. Place the pork in the prepared pan.
Bake for 20 to 25 minutes until the meat thermometer inserted in the thickest portion registers 145 degrees. Basting occasionally with half of the cranberry mixture. Remove from the oven, cover the pork with aluminum foil, and let stand for 5 minutes. Slice the pork and serve, top with the reserved cranberry mixture.
Makes 6 serving
264 calories per serving
22g protein
6g fat
35g carbs
