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Recipe Servings: 6 Prep Time: 45 min Description: Really good and the last minute cooking time is very quick and easy Allergens: Animal, Beet, Brewers yeast, Capsaicin/peppers, Citrus, Cranberry, Cumin, Fermented, Fructose, Fruit/vegetable, Garlic, Grain, Grape, Nightshade, Olive, Orange, Pepper, Pork, Spices, Sugar, Sugar cane, Vinegar, Yeast Ingredient List:

Qty	Name
1 1/2 cups	cranberries
1 tsp	ground cumin
1/4 cup	flour
1/2 cup	orange juice , fresh
1/2 tsp	cayenne pepper
1/4 cup	balsamic vinegar
1 tsp	garlic powder
1 tsp	dried thyme
4 tbls	sugar
1 head	garlic
1 tsp	black pepper
3 tbls	olive oil
2 1 lb	pork tenderloins , trimmed
1 tsp	orange peel , finely grated

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Instructions: Preheat oven to 350. Place head of garlic in small oven proof dish. Drizzle with olive oil, cover with foil. Bake until tender, about 1 hour. Cool, peel cloves. Reserve garlic oil. DO AHEAD Can be made 1 day ahead. Cover separately and chill.

Boil cranberries, orange juice, 3 tbls sugar, and orange peel in medium saucepan until berries begin to burst, about 5 min. DO AHEAD. Can be prepared 1 day ahead. Cool slightly, cover and refrigerate.

Preheat oven to 400. Whisk flour, garlic powder, cumin, thyme, black pepper and cayenne pepper in small bowl to blend. Brush pork with 1 tbls reserved garlic oil. Rub pork with spiced flour. Heat 2 tbls reserved garlic oil in large nonstick ovenproof skillet over medium-high heat. Cook pork until browned on all sides, about 3 min. Transfer skillet to oven and roast pork until thermometer inserted into center registers 145 about 13 min. Transfer pork to platter, tent with foil.

Add roasted garlic and cranberry mixture to same skillet over medium high heat, simmer 1 min. Add vinegar and remaining 1 tbls sugar, stir until slightly thickened, about 2 min. Cutpork into 1/2 inch thick slices. Arrange on plates, pour sauce over and serve.
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Miscellaneous: Created: November 23rd, 2007
Last Updated: November 25th, 2007
Source of Recipe: book
Filed Under: Dinner




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