Pork Tenderloin With Gingered Cranberry (Or Cherry) Sauce (5 Pt - cooking recipe

Ingredients

cooking spray
1 lb lean pork tenderloin, trimmed
2 teaspoons Worcestershire sauce
1/2 teaspoon freshly cracked black pepper
1/4 teaspoon table salt
1/4 teaspoon dry mustard
Sauce
1/2 cup red wine, dry
1/2 cup orange juice
1/2 cup dried cranberries or 1/2 cup dried tart cherry
1/8 teaspoon ground cinnamon
1/2 teaspoon arrowroot
1/2 teaspoon gingerroot, peeled and minced or finely grated

Preparation

Preheat oven to 425 degrees.
Drizzle tenderloin with Worcestershire sauce sprinkle with mustard, pepper and salt.
Heat a large cast iron skillet or other oven-proof pan over medium high heat. Apply a light shot of cooking spray. Sear the pork on all sides, cooking for about 3 minutes total.
Place skillet into the oven and cook for Bake at 450 degrees for 15 to 20 minutes or until a meat thermometer inserted into thickest portion of pork registers 160\u00b0F Remove from oven and let stand 5 minutes before cutting.
To prepare glaze, combine red wine, juice dried cranberries in a small saucepan. Bring to a boil and cook, uncovered, for 5 minutes, stirring frequently. Remove from heat and stir in ginger.
To serve, slice pork into 8 or 12 slices, depending on desired thickness. Divide slices onto 4 serving places and spoon a quarter of the sauce over each portion (3 ounces pork and about 2 tablespoons sauce per serving).