• 1/2  teaspoon  ground pepper
• 1 1/2  lb  pork tenderloin
• 1  teaspoon  curry powder
• 1/4  teaspoon  paprika
• 1  cup  water
• 1  onion
• 1  tablespoon  ginger root
• 1  cup  cranberries, whole, raw
• 2  apples, peeled, cored
• 1/2  cup  brown sugar
•   Cooking oil spray

Core, peel and coarsley chop apples; peel and mince ginger. Dice onion.

Combine cranberries, apples, brown sugar, water, onion, ginger, curry powder and paprika in a small saucepan and bring it to a boil; reduce heat, cover and simmer for 20 minutes. Uncover and simmer for about 3 more minutes to thicken. Remove from the heat to cool.

When cool, transfer to a food processor and process until smooth.

Trim visible fat from the pork tenderloin and season generously with black pepper.

Divide cranberry mixture into two equal amounts. With one half, brush the pork, coating it as well as possible. Reserve the other half for serving with the cooked pork.

Lightly spray a broiler pan with non-stick spray and place the pork on it. Bake for 30 minutes or until internal temperature reaches 160F.

Copyright 2006-2009 Curb Your Cravings LLC. All Rights Reserved Worldwide