Pork Tenderloin & Cranberry Glaze
Author Notes: This is adapted from a Food Network “Home Moravian Church” 2003 recipe. It is quick and delicious and a favorite of my own sweet Justin.
If in a rush, you can omit orange juice and cornstarch. I find that I almost always double the glaze recipe so we have plenty for leftovers.
- 1 16-ounce can whole berry cranberry sauce
- ¼ cup orange juice
- 1 tablespoon cornstarch
- 1 teaspoon Chinese five spice or use cinnamon and ginger and dry mustard
- 1 teaspoon salt & ½ teaspoon pepper
- In a small cup, stir together the orange juice and cornstarch until there are no lumps.
- In saucepan, over medium heat, combine cranberry sauce, orange juice mixture, five spice, salt and pepper. Bring to a boil to allow cornstarch to thicken sauce, stirring. Remove from heat.
- 2 to 4 pounds pork tenderloin
- 4 – 6 medium onions, sliced in thick ¼ inch slices, leaving rings intact
- salt and pepper
- Preheat oven to 400 degrees.
- Line a roasting pan with heavy-duty foil.
- Lay, intact, sliced onions across entire foiled pan so onions create a solid bed.
- Place pork tenderloin on top of onion bed. Heavily pepper and lightly salt the meat.
- Cook in oven for 10 minutes. Spoon about ½ cranberry sauce over tenderloin. Reduce heat to 350 degrees and cook for additional 30 minutes or until meat reaches internal temperature of 170 degrees.
- Remove pork from oven. Transfer pork to carving board and tent with foil.
- Pour pork juices from roasting pan into cranberry saucepan. Put onion-lined pan back in oven at 250 degrees for about 10 minutes.
- Bring cranberry sauce with meat juices up to a boil over medium high heat. Stir to combine and reduce heat to low.
- Slice pork and serve with cranberry sauce and roasted onion slices.