Spice Rubbed Roasted Pork Tenderloin with Cranberry Orange Glaze
Fast, easy, spice-rubbed roast pork tenderloin with a sweet, tangy cranberry orange glaze
Ingredients
- 1 1/4 pound pork tenderloin one or two pieces
- 2 tablespoons olive oil divided
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon chile powder
- 1/2 teaspoon cinnamon
- 1/8 teaspoon cayenne pepper or more to taste
- 1/8 teaspoon ground pepper
- 1/2 teaspoon salt divided
- 1 large shallot minced
- 2 teaspoons orange zest from one large navel orange
- 1/3 cup fresh squeeze orange juice from 1 large navel orange
- 1/2 cup cranberry sauce whole berry or jellied
- 1/4 cup maple syrup
- 2 teaspoons Dijon mustard
- 1 tablespoon balsamic vinegar
Instructions
- Preheat the oven to 425℉ and set the rack to the center position.
- Trim any excess fat and silver skin from the outside of the pork. Rub it with about one tablespoon of olive oil on all sides. Place it in a baking dish or roasting pan.
- In a small bowl, combine the paprika, garlic powder, chili powder, cinnamon, cayenne, and black pepper, and 1/4 teaspoon of salt. Mix everything well, and rub it evenly over the pork tenderloin so all sides are well-coated. Let the meat rest while the oven preheats and you assemble the sauce.
- Heat the remaining tablespoon of olive oil in a saucepan over medium-high heat. Add the minced shallot and sauté until it turns translucent. Add the orange zest, orange juice, cranberry sauce, maple syrup, Dijon mustard, balsamic vinegar, and the remaining 1/4 teaspoon of salt. Bring the mixture to a boil, then simmer for about 10 minutes.
- Remove the sauce from the heat and puree it with an immersion blender or in a food processor to smooth the ingredients. Return it to the saucepan and simmer for an additional 10 minutes or until it's thickened and forms a glaze. Reserve about 1/4 cup of the glaze to baste the pork, and keep the remainder in the pan on very low heat, just to keep it hot.
- Roast the pork tenderloin for 15-25 minutes, depending on its size, basting it once or twice during roasting. Use a meat thermometer to check the temperature starting around 15 minutes. Remove the pork from the oven when it reaches 145℉ in the center. Tent the pan with foil and let the meat rest for 10-15 minutes.
- Cut the tenderloins into thick slices and serve with the glaze sauce.
Notes
The spice rub and glaze sauce makes enough to coat up to 1 1/2 pounds of pork tenderloin.
Look for canned cranberry sauce with no high-fructose corn syrup.
To reduce the sugar and carbs, use no-sugar-added cranberry sauce and maple syrup.
Nutrition
Calories: 493kcalCarbohydrates: 45gProtein: 41gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 123mgSodium: 543mgPotassium: 973mgFiber: 2gSugar: 35gVitamin A: 977IUVitamin C: 17mgCalcium: 64mgIron: 3mg
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