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.