Prep 3 mins
Cook 23 mins
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
- 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).
This was very good...I was surprised, but the combination of flavors really made this dish lovely.
Wonderfully delicious Weight Watchers recipe. This is really easy to prepare and cooks quick. This really makes a lot of sauce that you can use the leftovers for another recipe. I think it would be great over turkey. This would be a dish I would be proud to serve to company. Thanks for posting. Made for Spring PAC 2009. :)