Spiced Pork Tenderloin Recipe could be your dinner tonight! The aromatics will have you drooling before the tenderloin leaves the oven.
Well before your entree ever graces the table, you will be wooed by the intoxicating smell of Spiced Pork Tenderloin with Cranberry Relish.
This dish literally embodies all the scents I love about the holidays. I want to bottle it up and sell it as a candle! This recipe was developed when I was on my “1 Bag of Cranberries, 7 Recipes” research day. I wanted a way to use my fabulous Cranberry Relish on something other than a Thanksgiving turkey.
I decided on a succulent pork tenderloin with holiday aromatics. Let me tell you, as this was cooking my friend Nathalie and I were drooling waiting for our Spiced Pork Tenderloin to come out of the oven. It was pure torture to wait to dig in while we took photos. After we were through, it was a shame to toss the beautiful garnishes, so I used an idea I’ve seen floating around Pinterest and made a Stovetop Holiday Potpourri that kept my house smelling like this delectable dish the rest of the day. If you don’t have a whole tenderloin, just use thick cut pork chops.
Don’t forget to PIN Spiced Pork Tenderloin with Cranberry Relish!
- 1 1/2 pounds pork tenderloin
- 1 tablespoon fine sea salt
- 1 tablespoon ground black pepper
- 2 teaspoons nutmeg
- 2 teaspoons ground cloves
- Zest of one orange
- Cranberry Relish
- Cooking Spray
- Garnish with cranberries thyme and orange slices. Make Stovetop Holiday Potpourri with leftovers.
Preheat oven to 350 degrees. Coat a baking dish with cooking spray, making sure that the dish is large enough to allow room around the tenderloin.
In a small bowl, combine fine sea salt through orange zest. Rub all over pork tenderloin and place in the baking dish.
Bake uncovered for 35-40 minutes or until thickest portion registers are 155-160 degrees.
Allow to rest for 5 minutes before slicing into 1-inch pieces. Smother with Cranberry Relish.