Brandy-Cranberry Glazed Pork

This particular recipe is brought to us by Ralph’s Grocery, leading me to think the former owner lived in California or at least the West. Ralph’s is a grocery chain that is now owned by Kroger, but was originally a regional grocery. The ingredients in this make me think of Thanksgiving and Christmas holidays, so maybe this would be nice at a winter dinner.

Brandy-Cranberry Glazed Pork

1 orange

2 cups frozen cranberries

3/4 cup packed light brown sugar

5 Tbsp brandy

1 cinnamon stick

1 1 1/4 lb pork tenderloin

  1. Preheat oven to 400° F. For the sauce, peel one long strip of orange peel from orange. Cut orange in half and squeeze to measure 1/4 cup juice. Place orange juice, orange peel, cranberries, brown sugar, brandy, 1/4 cup water and cinnamon stick in a medium saucepan over medium heat. Bring to boiling, stirring occasionally. Reduce to a simmer; cook 8 to 12 minutes or until thickened. Transfer sauce to a bowl; remove orange peel and cinnamon stick.
  2. Meanwhile, season pork with salt & pepper to taste. Bake 30 to 35 minutes or until an instant-read thermometer registers 145° F or to desired doneness. Brush 2 tablespoons of the sauce over pork during the last 3 minutes of baking. Remove pork form oven; loosely tent with foil, and let stand 8 minutes. Slice pork and serve with remaining sauce.
Looks yummy!

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