Cranberry-Orange Pork Tenderloin

Cranberry-Orange Pork Tenderloin
2 (1 lb) pork tenderloins
1 teaspoon garlic salt
3/4 teaspoon dried thyme
1 cup whole berry cranberry sauce
1/3 cup orange marmalade
4 teaspoons vinegar
1 large green onion – thinly sliced
1 1/2 teaspoon grated orange peel
1/4 teaspoon salt

Preheat Oven to 400 F

Sprinkle garlic and thyme over tenderloins, place in shallow pan and roast for 35 minutes to 1 hour (depending on size of tenderloin) until thermometer reads 160 F.  Brush on a small amount of the sauce 10 minutes before it is done. Wrap in aluminum foil and let stand for 5 minutes.

In a saucepan sauté the green onions in a very small amount of olive oil or margarine for a minute or so. Add cranberry sauce, marmalade, salt, vinegar and orange peel, heat until warm. Serve with the roast.