Thank you for helping us by reporting bad content.
Items you will need skillet or large pot, knife, spoon, bowl, can opener.
1 (16-oz.) can whole-berry cranberry sauce
1 teaspoon grated orange rind
2/3 cup fresh orange juice
2 teaspoons balsamic vinegar
1/2 teaspoon pepper
1/4 teaspoon ground allspice
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 1/2 pounds pork tenderloin, trimmed
1 1/2 tablespoons olive oil
Garnishes: halved oranges slices, fresh thyme sprigs
1. Bring first 9 ingredients to a boil over medium heat. Reduce heat, and simmer, stirring occasionally, 20 minutes. Remove half of mixture, and set aside.
2. Brown pork in hot oil in a large nonstick skillet over medium-high heat 3 minutes on each side or until golden brown. Place pork in a lightly greased, shallow roasting pan.
3. Bake at 425° for 25 minutes or until a meat thermometer inserted into thickest portion registers 155°, basting occasionally with half of cranberry mixture. Remove from oven; cover pork with aluminum foil, and let stand 5 minutes or until thermometer registers 160°. Slice pork, and serve with reserved cranberry mixture
Enjoy and remember happy cooking!!!