This spiced pork tenderloin is not hard to arrange and lacking in fat. Serve this pork using your favorite vegetable or greens and hot cooked rice.
2 large cloves garlic
1/2 teaspoon leaf thyme
1/2 teaspoon ground allspice
salt and pepper
1 can (12 ounces) mandarin orange slices in syrup or lite syrup
1/2 cup sugar
2 pork tenderloins, about 1 pound each
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
dash ground cloves
12 to 16 ounces fresh or frozen cranberries
juice and zest from 1 orange.
Heat oven to 425°. Lightly oil a roasting pan.
Trim extra fat from pork tenderloins.
Mash and mince the garlic and blend well with all the cumin, thyme, cinnamon, allspice, and cloves; mix with 1 or 2 teaspoons of vegetable oil. Rub spice mixture everywhere in the pork tenderloins. Roast until pork registers about 155°.
Meanwhile, in a very saucepan, combine the cranberries, mandarin orange slices and syrup, sugar, and orange juice and zest. Bring to a boil. Reduce heat and simmer approximately 8-10 minutes, or until cranberries have popped and the mixture is thickened.
Spoon a few of the cranberry mixture over the pork tenderloins and roast for five minutes longer. Heat remaining cranberry mixture to serve with sliced pork. Allow the pork rest for around 5 minutes before slicing.