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

• 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
• Sauce
• 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

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 160u0b0F 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).

cooking spray, lean pork tenderloin, worcestershire sauce, freshly cracked black pepper, salt, mustard, sauce, red wine, orange juice, cranberries, ground cinnamon, arrowroot, gingerroot

Taken from www.food.com/recipe/pork-tenderloin-with-gingered-cranberry-or-cherry-sauce-5-pt-286118 (may not work)