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)
- cooking spray
- 453.59 g lean pork tenderloin, trimmed
- 9.85 ml Worcestershire sauce
- 2.46 ml freshly cracked black pepper
- 1.23 ml table salt
- 1.23 ml dry mustard
- 118.29 ml red wine, dry
- 118.29 ml orange juice
- 118.29 ml dried cranberries or 118.29 ml dried tart cherry
- 0.59 ml ground cinnamon
- 2.46 ml arrowroot
- 2.46 ml gingerroot, peeled and minced or finely grated
Directions See How It's Made
- Preheat oven to 425 degrees.
- Drizzle tenderloin with Worcestershire sauce sprinkle with mustard, pepper and salt.
- 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.
- 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.
- 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.
- 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).