Orange-Cranberry Glazed Pork Tenderloins

• 1 (16-ounce) can whole-berry cranberry sauce
• 1 teaspoon grated orange rind
• 2/3 cup fresh orange juice
• 2 teaspoons balsamic vinegar
• 1/8 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1 1/2 pounds pork tenderloins, trimmed
• Garnishes: fresh rosemary sprigs, whole cranberries

1. Bring first 9 ingredients to a boil in a large saucepan. Reduce heat, and simmer mixture, stirring occasionally, for 20 minutes.
2. Place pork in a lightly greased, shallow roasting pan.
3. Bake at 425u0b0 for 40 minutes or until a meat thermometer inserted into thickest portion registers 160u0b0, basting occasionally with half of cranberry mixture. Slice pork, and serve with remaining cranberry mixture. Garnish, if desired.

wholeberry, orange rind, orange juice, balsamic vinegar, salt, pepper, ground allspice, ground cinnamon, ground cloves, pork tenderloins, rosemary sprigs

Taken from www.myrecipes.com/recipe/orange-cranberry-glazed-pork-tenderloins (may not work)