Spiced Pork Tenderloin With Fresh Cranberry and Orange Glaze

This spiced pork tenderloin is not hard to arrange and lacking in fat. Serve this pork using your favourite vegetable or greens and hot cooked rice.

Spiced Pork Tenderloin With Fresh Cranberry and Orange Glaze

Ingredients for Pork Tenderloin Recipes: 2 large cloves garlic; 1/2 teaspoon leaf thyme; 1/2 teaspoon ground allspice; salt and pepper; 1 can (12 ounces) mandarin orange slices in syrup or lite syrup; 1/2 cup sugar; 2 pork tenderloins, about 1 pound each; 1/2 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; dash ground cloves; 12 to 16 ounces fresh or frozen cranberries; juice and zest from 1 orange.

Preparation:

Heat oven to 425°. Lightly oil a roasting pan.

Trim extra fat from pork tenderloins.

Mash and mince the garlic and blend well with all the cumin, thyme, cinnamon, allspice, and cloves; mix with 1 or 2 teaspoons of vegetable oil. Rub spice mixture everywhere in the pork tenderloins. Roast until pork registers about 155°.

Meanwhile, in a very saucepan, combine the cranberries, mandarin orange slices and syrup, sugar, and orange juice and zest. Bring to a boil. Reduce heat and simmer approximately 8-10 minutes, or until cranberries have popped and the mixture is thickened.

Spoon a few of the cranberry mixture over the pork tenderloins and roast for five minutes longer. Heat remaining cranberry mixture to serve with sliced pork. Allow the pork rest for around 5 minutes before slicing.

Serves 4.

Honey Mustard Pork Tenderloin

That is quick and easy Pork Tenderloin Recipes to prepare and cook in the slow cooker. Grease the slow cooker if we do oil or make use of a cooking bag to make cleanup easier.

Ingredients: salt and pepper; 4 tablespoons grainy Dijon mustard or country-style; 2 tablespoons brown sugar; 1/2 teaspoon dried leaf thyme, crumbled; 1 tablespoon cold water; 2 pork tenderloins, about 1 pound each; 1 small clove garlic, minced; 2 tablespoons honey; 1 tablespoon cider vinegar or balsamic vinegar; 1 tablespoon cornstarch.

Preparation:

Wash and trim the pork and pat dry; sprinkle lightly with salt and pepper. Place pork inside the crock pot. Combine garlic, mustard, honey, brown sugar, vinegar, and thyme; pour in the pork. Turn pork to coat thoroughly. Cover and cook on LOW for 7 to 9 hours, or on HIGH for 3 1/2 to 4 1/2 hours.

Remove pork to a plate, cover with foil, and keep warm. Pour the juices in to a saucepan and provide a boil over medium heat. Simmer for Eight or ten minutes, or until reduced by about one-third. Combine the cornstarch and cold water; whisk in the reduced juices and cook for 1 minute longer. Serve pork sliced with the thickened juices.

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