Not Just For Sauce

Cranberries are not just for cranberry sauce at the Thanksgiving table…

Cranberry Pork Tenderloin

The tartness of the cranberries paired with the acid and sweetness of the orange juice is a perfect complement.

Just a handful of ingredients in this.

Two tenderloins just fit in my slow cooker.

Cranberries on top.

The gravy making from the juices.

Delicious!

Cranberry Pork Tenderloin

Prep Time: 10 min | Cook Time: 315 min | Servings: 4 servings.

Ingredients:

1 pork tenderloin (1 pound) 1 can (14 ounces) whole-berry cranberry sauce 1/2 cup orange juice 1/4 cup sugar 1 tablespoon brown sugar 1 teaspoon ground mustard 1/4 to 1/2 teaspoon ground cloves 2 tablespoons cornstarch 3 tablespoons cold water

Directions:

1. Place pork in a 3-qt. slow cooker. In a small bowl, combine the cranberry sauce, orange juice, sugars, mustard and cloves; pour over pork. Cover and cook on low for 5-6 hours or until meat is tender.

2. Remove pork and keep warm. Combine cornstarch and cold water until smooth; gradually stir into cranberry mixture. Cover and cook on high for 15 minutes or until thickened. Serve with pork. Yield: 4 servings.

Nutritional Info: 3 ounces cooked pork equals 388 calories, 4 g fat (1 g saturated fat), 63 mg cholesterol, 71 mg sodium, 65 g carbohydrate, 2 g fiber, 23 g protein.

Source: http://www.tasteofhome.com/recipes/cranberry-pork-tenderloin