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

Roast

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.

Sauce

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.

Pork Roast with Tangy Sauce

Roast Pork with Tangy Sauce

1/2 tsp salt
1/2 tsp garlic powder
2 1/2 tsp chilli powder
1 boneless pork loin roast
1 cup apple jelly (or you can also use apple butter)
1 cup ketchup
2 tbsp vinegar

Combine salt, garlic salt and 1/2 tsp chilli powder and rub onto pork roast
Roast on a rack in a shallow roasting pan at 325 F for approximately 2 hours (when done meat thermometer should read 170F - time will vary with roast size)
In a saucepan add jelly, ketchup, vinegar and 2 tsp chilli powder. Bring to a boil then reduce heat to a simmer for 2 minutes.
About 15 minutes before the roast is done brush the roast with the jelly sauce mixture. When roast is finished, remove from oven and let roast stand for about 10 minutes.  Mix 1/2 cup of the pan drippings with the jelly mixture sauce and serve with the roast.