Hungry Girl describes this dish as a fruity showstopper that is worthy of being the the centerpiece of a big holiday dinner. After testing the dish for myself, I would wholeheartedly agree. After being marinaded for optimum flavor, the pork is pan roasted then brushed with glaze that's unbelievably good.
Crazy Glazy Pork Tenderloin
2 tbsp. reduced-sodium soy sauce (gluten free of course)
1 tbsp. Worcestershire sauce
1 tbsp. Dijon mustard
2 tsp. brown sugar (not packed)
1 tsp. crushed garlic
1/2 tsp. ground ginger
One 1-lb. pork tenderloin, trimmed of excess fat
1/4 cup jellied cranberry sauce
1/4 cup low-sugar apricot jam
2 tbsp. seasoned rice vinegar
1 tbsp. balsamic vinegar
1. In a small bowl, whisk together marinade ingredients until the sugar is mostly dissolved.
2. Place pork in a gallon-sized resealable plastic bag and pour marinade on top. Squeeze out excess air and seal bag. Knead marinade over pork and put in fridge for an hour.
3. Preheat oven to 425 degrees.
4. In a small bowl, whisk glaze ingredients until well combined. Set aside.
5. Bring an oven safe skillet (a cast iron skillet works well) sprayed with nonstick spray to medium heat.
6. Remove pork from bag and discard excess marinade. Sear pork on all sides in skillet until browned on all sides.
7. Transfer skillet to oven and bake for 10 minutes.
8. Remove pork from oven and brush with 1/4 cup of glaze.
9. Return skillet to oven and continue baking until internal temperature in center of the pork is 145 degrees (typically 5-8 minutes).
10. Move pork to a clean cutting board to rest for 10 minutes. Tent with foil to keep warm.
11. Heat remaining glaze in the microwave (covered) for about 30 seconds or until heated through.
12. Slice pork and brush with remaining glaze prior to serving.
Nutrition Information--approximately 217 calories per serving (3.25 oz cooked pork + 2 tbsp. glaze), 4g fat, 24g protein