Pork Tenderloin with Cranberry Sauce
Pork tenderloin is seasoned with warm allspice and five spice powder then topped with sweet and tangy orange-scented cranberry sauce. I like to serve this with a side of roasted broccoli.
Servings 4
Calories 299kcal
Ingredients
Pork Tenderloin
- 2 tablespoons gluten-free soy sauce or coconut aminos
- 1/2 tablespoon monk fruit powdered, omit if using coconut aminos
- 1/2 teaspoon allspice
- 1/2 teaspoon five spice powder
- 2 pounds pork tenderloin
Cranberry Sauce
- 6 ounces bag of fresh or frozen cranberries
- 1/2 cup water more as needed
- pinch of salt
- 1/2 teaspoon stevia glycerite or more to taste
- 1 drop orange oil optional
Instructions
- Preheat the oven to 425ºF, line a rimmed baking sheet with foil, and oil it. Set aside.
- Season the pork with salt and pepper then rub with coconut aminos and sprinkle over the allspice and five spice powder, rubbing to ensure an even coating.
- Bake for 15 minutes then flip the pork and bake for another 10 minutes, or until the loin measures 160ºF when measured at its thickest point.
- While the pork is cooking, prepare the cranberry sauce. Combine all ingredients except orange oil in a small pot and bring to a boil. Reduce to a simmer and cook until the berries are burst, pressing berries with the back of a spoon if they have not burst on their own. Simmer for until the pork is ready to serve. Add more water, to thin the sauce if you desire. Taste and adjust seasoning with more salt or stevia if needed. Add orange oil, if desired.
Nutrition
Calories: 299kcal | Carbohydrates: 6g | Protein: 48g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 147mg | Sodium: 623mg | Potassium: 947mg | Fiber: 2g | Sugar: 2g | Vitamin A: 26IU | Vitamin C: 6mg | Calcium: 20mg | Iron: 3mg