Spice-Rubbed Pork Tenderloin and Cranberry Sauce
As I prepared my contributions for this year's Thanksgiving feast I experimented with my standard cranberry recipe. A little orange zest, a cinnamon stick and some fresh ginger. After "testing" a few spoonfuls I used some of the sauce as a yogurt topping. It was delicious and I decided I would need to take better advantage of cranberry season.
Thanksgiving was less than a week ago and I am still having fond memories of the cranberry sauce. Yes, everything else was delicious but I can't get my mind off the cranberries.
I actually grew up eating Ocean Spray, canned, jellied cranberry sauce, which I really enjoyed, but after my first time making it fresh years ago I will never go back. They really aren't the same thing at all and I suppose each is suited to its own purpose, although I can't think of what that might be for the canned variety (I don't mean to disparage it's just how I feel).
So this week at the supermarket I snatched two bags with plans of making more sauce and maybe freezing some. I considered what would accompany my cranberry sauce, other than more plain yogurt, and decided on a Spice-Rubbed Pork Tenderloin. A preparation simple enough for everyday dinner but certainly snazzy enough for guests.
We also enjoyed simple, sauteed cabbage and sweet potatoes on the side.
Spice-Rubbed Pork Tenderloin
Serves 4
2 tsp. brown sugar
1 tsp. chili powder
1 tsp. paprika
1/2 tsp. salt
1/2 tsp. onion powder
1/2 tsp. ground cumin
1/4 tsp. garlic powder
1/4 tsp. dried thyme
1 pound pork tenderloin, trimmed
Preheat oven to 425 degrees. Combine the sugar and spices in a small bowl. Rub the tenderloin with the spice mixture and refrigerate for 20 minutes. Cook on a lightly greased pan for 20 minutes or until a meat thermometer registers 160 degrees. Let is stand 5 minutes then cut into 1/4-inch-thick-slices.
Cranberry Sauce
My standard sauce relies on sugar and apple cider for sweetness. Delicious on its own, it really shines with a few extras -- a teaspoon of orange zest, a tablespoon of freshly grated ginger and a cinnamon stick while simmering.
Thanksgiving was less than a week ago and I am still having fond memories of the cranberry sauce. Yes, everything else was delicious but I can't get my mind off the cranberries.
I actually grew up eating Ocean Spray, canned, jellied cranberry sauce, which I really enjoyed, but after my first time making it fresh years ago I will never go back. They really aren't the same thing at all and I suppose each is suited to its own purpose, although I can't think of what that might be for the canned variety (I don't mean to disparage it's just how I feel).
So this week at the supermarket I snatched two bags with plans of making more sauce and maybe freezing some. I considered what would accompany my cranberry sauce, other than more plain yogurt, and decided on a Spice-Rubbed Pork Tenderloin. A preparation simple enough for everyday dinner but certainly snazzy enough for guests.
We also enjoyed simple, sauteed cabbage and sweet potatoes on the side.
Spice-Rubbed Pork Tenderloin
Serves 4
2 tsp. brown sugar
1 tsp. chili powder
1 tsp. paprika
1/2 tsp. salt
1/2 tsp. onion powder
1/2 tsp. ground cumin
1/4 tsp. garlic powder
1/4 tsp. dried thyme
1 pound pork tenderloin, trimmed
Preheat oven to 425 degrees. Combine the sugar and spices in a small bowl. Rub the tenderloin with the spice mixture and refrigerate for 20 minutes. Cook on a lightly greased pan for 20 minutes or until a meat thermometer registers 160 degrees. Let is stand 5 minutes then cut into 1/4-inch-thick-slices.
Cranberry Sauce
My standard sauce relies on sugar and apple cider for sweetness. Delicious on its own, it really shines with a few extras -- a teaspoon of orange zest, a tablespoon of freshly grated ginger and a cinnamon stick while simmering.
posted by Janice at
12:58 PM
2 Comments
