Gingered Cranberry Pork

Have you ever looked at the ingredients of a recipe and thought “hmm, well that seems like an interesting combination of ingredients”? That was my exact thought when I found this recipe. I knew pork and cranberries would go well together but I just couldn’t picture it with the addition or Worcestershire sauce, orange juice and ginger.

However, pork tenderloin was on sale a bit ago and I had stocked up, so I figured this interesting combination of ingredients was worth a shot.

Gingered Cranberry Pork
Source: Weight Watchers
Servings: 4, 5 Points Plus
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    • 1 lb. pork tenderloin, trimmed
    • 2 tsp. Worcestershire sauce
    • 1/2 cup red wine
    • 1/2 cup orange juice
    • 1/2 cup fresh cranberries
    • 1/4 tsp. cinnamon
    • 1/2 tsp. fresh ginger, minced
    • salt and pepper

1. Preheat the oven to 425.
2. Spray a 9×13 baking dish with non-sticking cooking spray. Season the pork with salt and pepper and drizzle the Worcestershire sauce over it. Bake for 30 minutes.
3. Remove from the oven and let rest for 5 minutes.
4. Meanwhile, combine the remaining ingredients in a saucepan over medium high heat. Bring to a boil and boil for 5 minutes, stirring frequently.
5. Spoon the sauce over the pork and serve immediately.

The combination of these flavors turned out quite well together. I was really surprised at how much the red wine and orange juice sweetened up the cranberries to make them edible. I served this with roasted red potatoes and green beans.

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