Cran-Orange Pork Tenderloin

• 1/4 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1/8 teaspoon ground mustard
• 1/8 teaspoon ground cinnamon
• 1 pork tenderloin (1 pound)
• 1/2 cup dried cranberries
• 1/4 cup plus 1 tablespoon orange juice, divided
• 1/8 teaspoon ground ginger
• Dash ground cloves
• 1 can (11 ounces) mandarin oranges
• 1 tablespoon cornstarch

1. In a small bowl, combine the first four ingredients; rub over pork. Place on a rack in a shallow roasting pan. Bake, uncovered, at 425u0b0 for 25-28 minutes or until a thermometer reads 160u0b0.
2. Meanwhile, in a small saucepan, combine the cranberries, 1/4 cup orange juice, ginger and cloves. Drain oranges, reserving juice; set oranges aside. Add reserved juice to cranberry mixture. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Combine cornstarch and remaining orange juice until smooth; stir into saucepan. Bring to a boil; cook and stir for 1 minute or until thickened. Fold in oranges. Serve with sliced pork.

garlic salt, pepper, ground mustard, ground cinnamon, pork tenderloin, cranberries, orange juice, ground ginger, ground cloves, mandarin oranges, cornstarch

Taken from www.tasteofhome.com/recipes/cran-orange-pork-tenderloin/ (may not work)