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SPICED PORK TENDERLOIN WITH CHILI-CRANBERRY GLAZE
1 tablespoon dark sesame oil
1 tablespoon frozen orange juice
concentrate, thawed
1 tablespoon rice wine vinegar
1 teaspoon five spice powder
1 (16-ounce) package pork tenderloins
Chili-Cranberry Glaze
Garnish: green onion fans
STIR together first 4 ingredients; brush evenly on pork, and place in a shallow pan.
BAKE at 375 deg for 25 to 35 minutes or until a meat thermometer inserted into thickest portion registers 160 deg. Let stand 5 minutes. Slice tenderloin, and serve with Chili-- Cranberry Glaze. Garnish, if desired. Yield: 4 servings. Prep: 5 min., Bake: 35 min.
CHILI-CRANBERRY GLAZE:
1 cup rice wine vinegar
3/4 cup sugar
1/2 cup water
1/4 cup dried cranberries
1 tablespoon chili-garlic sauce
1 tablespoon grated fresh ginger
2 tablespoons minced green onions
1/2teaspoon grated orange rind
BRING first 6 ingredients to a boil in a small saucepan; reduce heat to medium, and cook, stirring occasionally, 20 minutes or until slightly thickened. Remove from heat, and stir in green onions and orange rind. Yield: 1 cups. Prep: 5 min., Cook: 25 min.
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