Cranberry-Glazed Pork

Yield: 6     (serving size: 3 oz. pork + 2 tbs. sauce)

1 cup fresh cranberries

1 cup coarsley chopped peeled cooking apple

1/3 cup packed Splenda Brown Sugar Blend

1/2 cup water

1/4 cup chopped onion

1 tbsp. minced peeled fresh ginger

1 tsp. curry powder

1/8 tsp. ground red pepper

2 (3/4 lb.) pork tenderloins

1/4 tsp. salt

1/4 tsp. black pepper

cooking spray

  1. Preheat oven to 350 degrees.
  2. Combine first (8) ingredients in a small saucepan; bring to boil. Cover, reduce heat, and simmer 20 minutes. Uncover; simmer 2 minutes or until thick. Cool 10 minutes. Place in a blender or food process, and process until smooth. Divide cranberry sauce in half.
  3. Trim fat from pork; sprinkle with salt and black pepper. Brush pork with half of cranbery sauce. Place pork on broiler pan coated with cooking spray; bake at 350 degrees for 30 minutes or until thermometer registers 160 degrees (slightly pink). Serve pork with remaining cranberry sauce.

Based on recipe from Cooking Light magazine, December 1998

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