This is a great alternative to turkey or even the traditional Christmas ham. It still gives you the cranberry glaze, with a little bit of a twist.
Orange-Cranberry Glazed Pork Tenderloin
1 (16 oz.) can whole-berry cranberry sauce
1 t. grated orange rind
2/3 C. fresh orange juice
2 t. balsamic vinegar
1/2 t. pepper
1/4 t. ground allspice
1/8 t. salt
1/8 t. ground cinnamon
1/8 t. ground cloves
1 1/2 lb. pork tenderloin, trimmed
1 1/2 T. olive oil
Bring first 9 ingredients to boil over medium heat. Reduce heat and simmer, stirring occasionally, 20 minutes. Remove half of mixture and set aside.
Brown pork in hot oil in a large nonstick skillet over medium-high heat for 3 minutes on each side or until golden brown. Place pork in a lightly greased, shallow roasting pan. Bake at 425 degrees for 25 minutes or until a meat thermometer inserted into thickest portion registers 155 degrees, 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 degrees.
Slice pork and serve with reserved cranberry mixture. Garnish with orange slices, cut in half and sprigs of fresh thyme.
***Always cook pork to at least 160 degrees.***
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