Pork Tenderloin With Cranberry And Roasted-Garlic Sauce
|Olive oil||3 Tablespoon|
|Cranberries||1 1⁄2 Cup (24 tbs)|
|Fresh orange juice||1⁄2 Cup (8 tbs)|
|Sugar||4 Tablespoon, divided|
|Finely grated orange peel||1 Teaspoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Garlic powder||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Dried thyme||1 Teaspoon|
|Ground black pepper||1 Teaspoon|
|Cayenne pepper||1⁄2 Teaspoon|
|Pork tenderloins||2 Pound, trimmed (2 Tenderloins Of 1 Pound Each)|
|Balsamic vinegar||1⁄4 Cup (4 tbs)|
Preheat oven to 350Â°F.
Place head of garlic in small ovenproof dish.
Drizzle with olive oil; cover with foil.
Bake until tender, about 1 hour.
Cool; peel cloves.
Reserve garlic oil.
Do ahead can be made 7 day ahead.
Cover separately and chill.
Boil cranberries, orangejuice, 3 tablespoons sugar, and orange peel in medium saucepan until berries begin to burst, about 5 minutes, do ahead Can be prepared I day ahead.
Cool slightly, cover, and refrigerate.
Preheat oven to 400Â°F.
Whisk flour and next 5 ingredients in small bowl to blend.
Brush pork with 1 tablespoon reserved garlic oil.
Rub pork with spiced flour.
Heat 2 tablespoons reserved garlic oil in large nonstick ovenproof skillet over medium-high heat.
Cook pork until browned on all sides, about 3 minutes.
Transfer skillet to oven and roast pork until thermometer inserted into center registers 145Â°F, about 13 minutes.
Transfer pork to platter; tent with foil.
Add roasted garlic and cranberry mixture to same skillet over medium-high heat; simmer 1 minute.
Add vinegar and remaining 1 tablespoon sugar; stir until slightly thickened, about 2 minutes.
Cut pork into 1/2 inch thick slices.
Arrange on plates, pour sauce over, and serve.
Serving size: Complete recipe
Calories 2178 Calories from Fat 707
% Daily Value*
Total Fat 79 g122.1%
Saturated Fat 17.3 g86.6%
Trans Fat 0.3 g
Cholesterol 589.7 mg196.6%
Sodium 514.6 mg21.4%
Total Carbohydrates 163 g54.3%
Dietary Fiber 14.7 g59%
Sugars 89.1 g
Protein 198 g395.1%
Vitamin A 28.8% Vitamin C 118%
Calcium 35.2% Iron 120.6%
*Based on a 2000 Calorie diet