Yield: 4 servings
Measure | Ingredient |
---|---|
3 pounds | Pork tenderloin roast |
1 cup | Cranberry sauce |
1 tablespoon | Grey Poupon mustard |
2 tablespoons | Brown sugar |
1 teaspoon | Cinnamon |
1 tablespoon | Orange juice |
½ teaspoon | Salt |
⅛ teaspoon | Ground cloves |
Mix all ingredients together and spread on top of roast. Bake uncovered at 325 degrees for 2 hours.
Recipe by Helen Burmeister; as published in the Cedar Rapids Gazette 19Nov94
Submitted By STEWART HOPPER On 11-23-94