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Cranberry Glazed Pork Tenderloin

Fall is here. But rather than obsess over pumpkin and spice, I have been drawn to cranberries so far this year. They are beautiful, and I love their sweet tartness. They were a wonderful accompaniment to this pork tenderloin I picked up at Kroger for under five bucks. Made for one easy, low budget Monday…

Fall is here. But rather than obsess over pumpkin and spice, I have been drawn to cranberries so far this year. They are beautiful, and I love their sweet tartness. They were a wonderful accompaniment to this pork tenderloin I picked up at Kroger for under five bucks. Made for one easy, low budget Monday night dinner.

Cranberry Glaze:
Ingredients:

  • 1 bag cranberries, rinsed
  • 1 C water
  • 1 C “Just Like Sugar”

Directions:

  • Add water and sugar to a medium sauce pan, and bring to a boil, stirring frequently
  • Add cranberries, and return to a boil
  • Reduce heat and boil 10 minutes
  • Place colander over bowl, and strain cranberries, pressing with the back of a spoon.
  • Chill 15 minutes, or until needed 

Cranberry Glazed Pork Tenderloin:
Ingredients:

  • 1 Pork Tenderloin
  • 1 recipe cranberry glaze
  •  Salt and pepper

Directions:

  • Preheat oven to 425
  • Place pork in a glass baking dish or roasting pan, and season with salt and pepper. I was generous with the pepper.
  • Cook 15 minutes, and turn.
  • Brush pork with 1/2 cranberry glaze, and cook 15 minutes.
  • Top with remaining glaze, and cook 10-15 minutes more, until internal temperature reaches 145
  • Rest 5 minutes before slicing.

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