Pork Tenderloin

Pork Tenderloin with Cranberry Ginger Sauce

This is a great recipe for entertaining a small group. With the traditional flavors and warm, vibrant color of the cranberry sauce, it makes a great holiday dinner for a couple or a small group.

  • ¼ cup sugar
  • 1 cup fresh or frozen cranberries
  • 1 medium apple, cored and chopped
  • 1 navel orange, peeled and cut into sections
  • 1 pear, cored and chopped
  • 2 tbsp. chopped candied ginger
  • 1 tbsp. slivered orange peel
  • 1 pork tenderloin (about 18 oz.)
  • ½ tsp. salt
  • ¼ tsp. seasoned pepper

    • In a medium saucepan, combine sugar, cranberries, apple, orange, pear, ginger and orange peel. Bring to a boil, stirring until sugar is dissolved. Reduce heat and simmer until cranberries have popped and fruits are tender, about 10 minutes. Spoon into a serving bowl. Cover and keep warm.

    Preheat your George Foreman® Grill for about 8 minutes on Medium High or 375ºF (if your grill has temperature settings).

    Season pork with salt and pepper. Place on the grill and cook for about 7 minutes or until meat thermometer registers 160ºF when inserted into the center of tenderloin. Remove the pork; cover lightly with foil and let stand for several minutes.

    Serve pork with cranberry sauce.

    Serves 4.

    Serve with cooked rice flavored with toasted pecans and thinly sliced green onions

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    Tuesday, December 22nd, 2009 Uncategorized 1 Comment