Recipe : Crazy Glazy Roast Pork Tenderloin

Sometimes, the Hungry Girl makes some stuff that even Jeff will eat without a lip-curl.  Even though he doesn't like fruit on meat, he liked this one.  

For one 1 lb. raw pork tenderloin, you will need:

Marinade ingredients:

2 tbsp. reduced-sodium/lite soy sauce
1 tbsp. Worcestershire sauce
1 tbsp. Dijon mustard
2 tsp. brown sugar (not packed)
1 tsp. crushed garlic
1/2 tsp. ground ginger

Glaze ingredients:

1/4 cup jellied cranberry sauce*
1/4 cup low-sugar apricot jam
2 tbsp. seasoned rice vinegar
1 tbsp. balsamic vinegar

In a resealable bag, mix together marinade ingredients.  Add pork and remove as much air as possible before sealing bag.  Gently knead marinade into meat through the bag.  Refrigerate one hour**.

Preheat oven to 425 degrees.  

In a medium microwave safe bowl, combine glaze ingredients.  Whisk well and set aside.  

Bring an oven-safe skillet sprayed with nonstick spray to high heat on the stove. Add pork and discard excess marinade. Evenly sear meat, rotating it occasionally, until dark on all sides, about 5 minutes total.

Place skillet in the oven and bake for 10 minutes.

Spoon 1/3rd of the glaze (about 1/4 cup) over the meat. Return skillet to the oven and bake until pork center reaches 145 degrees, 5 - 10 minutes***.

Remove pork from the skillet and let rest for 10 minutes. Warm remaining glaze in the microwave, about 30 seconds.

Slice pork and serve with remaining glaze, about 2 tbsp. per serving. YUM!

MAKES 4 SERVINGS

Notes:
*I used whole berry cranberry sauce.
**I got a 2 lb pork loin and cut it in 1/2.  I made 2 batches of marinade.  I followed the first step and then frozen one of the halves.  
***It took the full 10 minutes of cooking time for me.