Pork Tenderloin With Gingered Cranberry (Or Cherry) Sauce (5 Pt

READY IN: 26mins
Recipe by justcallmetoni

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)

Top Review by lgriffin333

This was very good...I was surprised, but the combination of flavors really made this dish lovely.

Ingredients Nutrition


  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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