Digital Edition

2009-04-09 digital edition

Special Sections

 


2009-04-09 / Community News

From the Chef's Corner

Orange-Cranberry Glazed Pork Tenderloin
by Chef Deedle

 
My wife and I enjoy entertaining friends with an evening of cooking a special dinner Appetizers and a little vino jump starts the evening. A favorite and "never fail" entre is pork tenderloin.
Orange-Cranberry Glazed Pork Tenderloin
1 (16oz) can whole-berry cranberry sauce
1tsp grated orange rind
2/3 cup fresh orange juice
2 tsp Balsamic vinegar
Salt and pepper to taste
1/4 tsp ground allspice
1/8 tsp ground cloves
1 1/2 lb pork tenderloin
1 1/2 Tbs olive oil
Garnish: fresh parsley, if desired

Bring first 8 ingredients to a boil over medium heat. Reduce heat and simmer, stirring occasionally, 20 minutes. Remove half of mixture and set aside.

Brown pork in hot olive oil in a large non-stick skillet over medium-high heat 3 minutes on each side or until golden brown. Place pork in a lightly greased shallow roasting pan.

Bake at 425° for 25 minutes or until 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. Serve with Mandarin orange-almond green salad and pecan wild rice.

Try it - you'll like it!

Return to top














Today's Special Links