The cranberry sauce topping for the pork tenderloin has a fragrant, warm-spice note, thanks to cinnamon and cloves. The dish goes together quickly for a midweek meal, but it’s pretty enough to serve to guests on the weekend.
1 cup fresh or frozen cranberries
1/2 cup red wine or cranberry juice
1/2 cup orange juice
3 tablespoons pure maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 (1-lb.) pork tenderloin
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
1 Heat oven to 400ºF. Combine cranberries, wine, orange juice, maple syrup, cinnamon and cloves in small saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low; cook 10 minutes or until most of the cranberries have popped, stirring occasionally.
2 Sprinkle pork with salt and pepper. Heat oil in large ovenproof skillet over medium-high heat until hot. Cook pork 6 minutes, turning to brown all sides. Pour cranberry mixture over pork; place skillet in oven.
3 Bake 10 to 12 minutes or until internal temperature of pork reaches 145ºF. to 150ºF. Baste pork with sauce. Remove pork; cover loosely with foil. Let stand 10 minutes before slicing.
4 Meanwhile, bring cranberry mixture in skillet to a boil over medium-high heat; boil 3 minutes or until slightly reduced. Serve over pork.
3 servings
PER SERVING: 320 calories, 9 g total fat (2.5 g saturated fat), 30 g protein, 24 g carbohydrate, 65 mg cholesterol, 270 mg sodium, 2 g fiber