Sunday, January 13, 2008

Dinner: Cranberry-Glazed Pork

This recipe comes courtesy of Stacey via Cooking Light magazine. Of course I had to tweak it a bit (cranberry sauce instead of fresh cranberries, no brown sugar, an addition of cumin seeds, and turmeric instead of curry powder). It also took about 15 extra minutes cooking time, but turned out awesome! Give it a try for sure. (Thanks, Stacey! Next on the menu, red cabbage slaw)

The sauce/glaze: I wish you could smell it!

Pork tenderloin covered in sauce/glaze ready for the oven

Final product

No comments: