My hubby and I are rather fond of lean pork tenderloin especially when it is prepared in my slow cooker. I found this recipe in an older copy of Taste of Home magazine. The cranberry sauce, orange juice and ground cloves create a sweet, nicely seasoned sauce that enhances the natural flavor of the meat.
1 (1 pound) pork tenderloin
1 (16 ounce) can whole-berry cranberry sauce
1/2 cup orange juice
1/4 cup sugar
1 tablespoon brown sugar
1 teaspoon ground mustard
1/4 to 1/2 teaspoon ground cloves
2 tablespoons corn starch
3 tablespoons cold water
1. Place the tenderloin in a 3-quart slow cooker. Combine the cranberry sauce, orange juice, sugars, mustard and cloves; pour over pork. Cover and cook on Low for 5 to 6 hours or until a meat thermometer reads 160 degrees F.
2. Remove the pork and keep warm. In a small bowl, combine cornstarch and cold water until smooth; gradually stir into cranberry mixture. Cover and cook on High for 15 minutes longer or until thickened. Serve with the pork. Makes 4 servings.