Orange-Cranberry-Glazed Pork Tenderloin

• 1 (16-oz.) 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
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1 1/2 pounds pork tenderloin, trimmed
• 1 1/2 tablespoons olive oil
• Garnishes: halved oranges slices, fresh thyme sprigs

1. Bring first 9 ingredients to a boil over medium heat. Reduce heat, and simmer, stirring occasionally, 20 minutes. Remove half of mixture, and set aside.
2. Brown pork in hot oil in a large nonstick skillet over medium-high heat 3 minutes on each side or until golden brown. Place pork in a lightly greased, shallow roasting pan.
3. Bake at 425u0b0 for 25 minutes or until a meat thermometer inserted into thickest portion registers 155u0b0, basting occasionally with half of cranberry mixture. Remove from oven; cover pork with aluminum foil, and let stand 5 minutes or until thermometer registers 160u0b0. Slice pork, and serve with reserved cranberry mixture.

wholeberry, orange rind, orange juice, balsamic vinegar, pepper, ground allspice, salt, ground cinnamon, ground cloves, pork tenderloin, olive oil, oranges

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