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Pork Tenderloin with Cranberry-Orange Relish

Total Time

Prep: 15 min. Cook: 15 min. + standing

Makes

4 servings

I like how grilled pork and fruit bring out the best in each other. If you have leftover relish, break out the tortilla chips! —Cindy Esposito, Bloomfield, New Jersey
Pork Tenderloin with Cranberry-Orange Relish Recipe photo by Taste of Home

Ingredients

  • 1-1/2 cups fresh cranberries
  • 2 green onions, minced
  • 1 seeded jalapeno pepper, minced
  • 1/3 cup sugar
  • 3 tablespoons minced fresh mint
  • 2 tablespoons lime juice
  • 1 tablespoon orange juice
  • 1/4 teaspoon ground ginger
  • 2 pork tenderloins (3/4 pound each)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  1. To make relish, pulse cranberries in food processor until finely chopped. Combine with next seven ingredients. Reserve 1/2 cup relish for grilling; cover and refrigerate the rest.
  2. Brush tenderloins with olive oil; sprinkle with salt and pepper. Grill, covered, over direct heat 12-15 minutes, turning occasionally and spooning with reserved relish, until thermometer reads 145°. Let stand 10-15 minutes. Discard used relish. Slice meat; serve with refrigerated relish.

Nutrition Facts

1 serving: 319 calories, 9g fat (2g saturated fat), 95mg cholesterol, 366mg sodium, 24g carbohydrate (19g sugars, 2g fiber), 34g protein.

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