Ingredients
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1 teaspoon ground ginger
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2 tablespoons light brown sugar
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1/2 teaspoon chipotle chili powder, or to taste
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1/2 teaspoon salt, or to taste
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1/4 teaspoon freshly ground black pepper, or to taste
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2 (1 1/2 pound) pork tenderloins
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2 tablespoons olive oil
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1 (14 ounce) can jellied cranberry sauce
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1 orange, zested and juiced
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2 tablespoons lemon juice
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1/3 cup chopped dried apricots
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1/3 cup chopped dried figs
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1/3 cup chopped walnuts
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1 tablespoon minced fresh rosemary
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fresh rosemary sprigs, for garnish (optional)
Directions
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Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with aluminum foil.
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Combine ground ginger, light brown sugar, chipotle chili powder, salt, and black pepper in a small bowl; set aside.
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Fold about 2 or 3 inches of the thin ends of the tenderloin under the roast and tie 2 times with kitchen string. Oil each tenderloin with 1 tablespoon olive oil. Sprinkle dry seasoning mix evenly on both tenderloins and lightly rub to distribute. Place seasoned tenderloins on the prepared pan.
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Roast, uncovered, in the preheated oven until until an instant-read thermometer inserted in the center reaches 135 degrees F (57 degrees C), 20 to 25 minutes.
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Remove tenderloins from the oven, tent with foil, and allow to rest about 10 minutes. Internal temperature should rise to a safe 145 degrees F (63 degrees C) during the rest.
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Meanwhile, for sauce, melt cranberry sauce in a small saucepan over low heat, stirring occasionally. Stir in orange zest, orange juice, and lemon juice. Add apricots, figs, walnuts, and fresh minced rosemary; bring to a boil, then remove from heat, and allow to stand until the tenderloins finish.
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To serve, slice tenderloins and place on a serving platter. Add cranberry mixture on top of tenderloin slices, and on the platter. Garnish with fresh rosemary sprigs.
Nutrition Facts (per serving)
| 579 | Calories |
| 18g | Fat |
| 42g | Carbs |
| 62g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 579 | |
| % Daily Value * | |
| Total Fat 18g | 23% |
| Saturated Fat 4g | 21% |
| Cholesterol 166mg | 55% |
| Sodium 319mg | 14% |
| Total Carbohydrate 42g | 15% |
| Dietary Fiber 3g | 11% |
| Total Sugars 32g | |
| Protein 62g | 123% |
| Vitamin C 34mg | 38% |
| Calcium 54mg | 4% |
| Iron 4mg | 21% |
| Potassium 1296mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
