PORK TENDERLOIN WITH CRANBERRY SAUCE

Photo: Ada and Larry Johnson, Roy and Suzy Reid, Linda and Wilbur Reid, Jr. (Ada is Roy and Wilbur's sister; they are my Uncle Wilbur's family; Uncle Wilbur was Dad's oldest brother)

Linda Reid

PORK TENDERLOIN WITH CRANBERRY SAUCE

From Linda Reid

1 16-oz. can of whole cranberry sauce
1 tsp. grated orange rind
2/3 cup fresh orange juice
2 tsp. balsamic vinegar
1/2 tsp. pepper
1/4 tsp. ground allspice
1/8 tsp. salt
1/8 tsp. ground cinnamon
1/8 tsp. ground cloves
1 1/2 lb. pork tenderloin, trimmed
1 1/2 Tbsp. olive oil
Garnishes: halved orange 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 heat 3 minutes on each side or until golden brown. (I don't always do this.) 

Place pork in a lightly greased shallow roasting pan.

3. Bake at 425 degrees for 25 minutes or until a meat thermometer inserted into the thickest portion registers 155 degrees, basting occasionally with half of the cranberry mixture. 

Remove from oven; cover pork with aluminum foil, and let stand five minutes or until thermometer registers 160 degrees. Slice pork and serve with reserved cranberry mixture.