Pork Tenderloin with Cranberry and Roasted Garlic Sauce

i made this for dinner tonight. it was pretty good, but not quite what i thought it would be. i think i was expecting the cranberry sauce to be a bit sweeter. i think next time i'll try this recipe. here's the recipe that i made...

...recipe from the december 2006 issue of Bon Appetitmagazine
1 head of garlic
3 tablespoons olive oil
1 1/2 cups cranberries
1/2 cup orange juice
4 tablespoons sugar, divided
1 teaspoon orange zest
1/4 cup flour
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon dried thyme
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
2 1-pound pork tenderloins
1/4 cup balsamic vinegar

Preheat oven to 350 F. Place garlic in pan and drizzle the olive oil over. Cover with foil and bake about 1 hour. Cool; peel cloves. Reserve garlic oil.

Boil cranberries, orange juice, 3 tablespoons sugar, and orange peel in a small saucepan until berries begin to burst, about 5 minutes.

Preheat oven to 400 F. Whisk flour and spices together in a small bowl. Brush pork with the reserved garlic oil. Rub pork with spiced flour. Heat the rest of the reserved garlic oil in a large ovenproof skillet. Brown pork on all sides. Transfer the skillet to the oven and roast pork about 13 minutes or until the pork reaches and internal temperature of 145 F. Transfer pork to a platter and cover with foil.

Add roasted garlic and cranberry mixture to the same skillet over medium-high heat; simmer 1 minute. Add vinegar and remaining one tablespoon sugar, stir until slightly thickened, about 2 minutes. Cut pork into 1/2-inch-thick slices. Arrange on plates, pour sauce over, and serve.


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