Pork Tenderloin With Gingered Cranberries

• 1 (1-pound) pork tenderloin, trimmed
• Cooking spray
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon cracked black pepper
• 1/4 teaspoon salt
• 1/2 cup dry red wine
• 1/2 cup orange juice
• 1/2 cup dried cranberries
• 1/8 teaspoon ground cinnamon
• 1/2 teaspoon minced peeled fresh ginger

1. Preheat oven to 425u0b0.
2. Place pork in a 13 x 9-inch baking pan coated with cooking spray. Drizzle with Worcestershire sauce; sprinkle with pepper and salt. Bake at 425u0b0 for 25 to 30 minutes or until a meat thermometer inserted into thickest portion of pork registers 160u0b0. Let stand 5 minutes.
3. Combine red wine and next 3 ingredients in a small saucepan; bring to a boil. Boil, uncovered, 5 minutes, stirring frequently. Remove from heat; stir in ginger. Spoon sauce over pork.

pork tenderloin, cooking spray, worcestershire sauce, cracked black pepper, salt, red wine, orange juice, cranberries, ground cinnamon, fresh ginger

Taken from www.myrecipes.com/recipe/pork-tenderloin-with-gingered-cranberries (may not work)