Pork with cranberries and orange glaze
Ingredients
• 2 pork tenderloins
• 2 cloves garlic
· 1 / 2 teaspoon cumin seeds
· 1 / 2 teaspoon thyme leaves
· 1 / 2 teaspoon cinnamon
· 1 / 2 teaspoon meat seasoning
· Therapeutic Nails
Pepper and Salt
· 350-400 grams cranberries
· 1 can of mandarin segments in syrup
· 1 / 2 cup sugar
· Juice and pulp of 1 orange
Preparation
Preheat oven to 220 degrees. Heat a little oil in a frying pan. Make the garlic and mix with cumin, thyme, cinnamon, cloves and spices meat. Mix with twe teaspoons olive oil. Rub the pork with the spices. Fry the pork in the oven until the internal temperature of 70 degrees is the tenderloin. Meanwhile, combine the cranberries, tangerine segments and syrup, sugar and orange juice (with pulp). Bring to a boil. Turn the flame low and let the 8 to 10 minutes simmer until the cranberries have burst and the sauce has thickened. Spoon some of the cranberry sauce over the pork and leave for another five minutes graen in the oven. Heat the cranberry sauce to serve with the sliced pork. Let the pork and continue cooking for five minutes in silver.