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MAIN DISH: Cranberry-Orange Pork Tenderloin

2 1lb. pork tenderloins
1/3 cup orange marmalade
¾ cup dried cranberries
2 Tbsp.Grapes & Olives On Tap Cran Orange Balsamic Vinegar
Salt and pepper, to taste

Combine the marmalade, cranberries, and CranOrange Balsamic Vinegar. Cut a slit lengthwise in each tenderloin. Fill the tenderloin with the combined ingredients and tie it closed with kitchen string. Sprinkle any remaining ingredients over the tenderloin, drizzle a bit more Cran Orange Balsamic Vinegar, and season with salt and pepper. Roast uncovered at 375°F for 30-45 min., or until an internal temperature of 150-160°F is reached. Let the roast sit 5 minutes before removing the string and slicing.