Pork Tenderloin With Gingered Cranberry (Or Cherry) Sauce (5 Pt |
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Prep Time: 3 Minutes Cook Time: 23 Minutes |
Ready In: 26 Minutes Servings: 4 |
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A quick scan of my recipe collection reveals my fondness for fruit sauces with poultry or pork. So when I found this one in a Weight Watchers cookbook, I was instantly taken with it. Though I will not try this until later this week, the presentation here includes my modifications. I have made this with dried cherries and it was superb, almost better than the original. If using cherries, reduce the amount of ginger a small amount. (5 points) Ingredients:
cooking spray |
1 lb lean pork tenderloin, trimmed |
2 teaspoons worcestershire sauce |
1/2 teaspoon freshly cracked black pepper |
1/4 teaspoon table salt |
1/4 teaspoon dry mustard |
1/2 cup red wine, dry |
1/2 cup orange juice |
1/2 cup dried cranberries or 1/2 cup dried tart cherry |
1/8 teaspoon ground cinnamon |
1/2 teaspoon arrowroot |
1/2 teaspoon gingerroot, peeled and minced or finely grated |
Directions:
1. Preheat oven to 425 degrees.
2. Drizzle tenderloin with Worcestershire sauce sprinkle with mustard, pepper and salt.
3. Heat a large cast iron skillet or other oven-proof pan over medium high heat. Apply a light shot of cooking spray. Sear the pork on all sides, cooking for about 3 minutes total.
4. Place skillet into the oven and cook for Bake at 450 degrees for 15 to 20 minutes or until a meat thermometer inserted into thickest portion of pork registers 160°F Remove from oven and let stand 5 minutes before cutting.
5. To prepare glaze, combine red wine, juice dried cranberries in a small saucepan. Bring to a boil and cook, uncovered, for 5 minutes, stirring frequently. Remove from heat and stir in ginger.
6. To serve, slice pork into 8 or 12 slices, depending on desired thickness. Divide slices onto 4 serving places and spoon a quarter of the sauce over each portion (3 ounces pork and about 2 tablespoons sauce per serving).
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