Orange Cranberry Glazed Pork Tenderloin

• 1 (16 ounce) can whole berry cranberry sauce
• 1 teaspoon grated orange rind
• 2/3 cup fresh orange juice
• 2 teaspoons balsamic vinegar
• 1/2 teaspoon pepper
• 1/4 teaspoon ground allspice
• 1/8 teaspoon salt, to taste
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1 1/2 lbs pork tenderloin, trimmed
• 1 1/2 tablespoons olive oil
• orange slice, halved (for garnish)
• fresh thyme sprig (for garnish)

1. In a saucepan, bring the first 9 ingredients to a boil over medium heat.
2. Decrease heat, and simmer, stirring occasionally, 20 minutes.
3. Remove half of mixture and set aside.
4. *Season pork w/ salt and pepper; brown pork in hot oil in a large nonstick skillet over med-high heat 3 minutes on each side or until golden brown.
5. Place pork in a lightly greased, shallow roasting pan.
6. Bake in a preheated 425u0b0 oven for 25 minutes or until a meat thermometer reads 155u0b0, basting occasionally with half the cranberry mixture.
7. Remove from oven; cover pork with foil, and let stand 5 minutes or until thermometer reads 160u0b0.
8. Slice pork, serve with reserved cranberry mixture; garnish, if desired.

cranberry sauce, orange rind, orange juice, balsamic vinegar, pepper, ground allspice, salt, ground cinnamon, ground cloves, pork tenderloin, olive oil, orange slice, thyme

Taken from www.food.com/recipe/orange-cranberry-glazed-pork-tenderloin-354437 (may not work)