Dinner last night..

Pork Tenderloin With Gingered Cranberries

Source: WEIGHT WATCHERS ANNUAL RECIPES FOR SUCCESS 2003 (4 servings)

• 1 pound pork tenderloin, trimmed
• cooking spray
• 2 teaspoons worcestershire sauce
• ½ teaspoon cracked black pepper
• ¼ teaspoon salt
• ½ cup dry red wine
• ½ cup orange juice
• ½ cup dried cranberries
• ⅛ teaspoon ground cinnamon
• ½ teaspoon minced peeled fresh ginger

1. Preheat oven to 425°.

2. Place pork in a 13 x 9-inch baking pan coated with cooking spray. Drizzle with Worcestershire sauce; sprinkle with pepper and salt. Bake at 425° for 25 to 30 minutes or until a meat thermometer inserted into thickest portion of pork registers 160°. Let stand 5 minutes.

3. Combine red wine and next 3 ingredients in a small saucepan; bring to a boil. Boil, uncovered, 5 minutes, stirring frequently. Remove from heat; stir in ginger. Spoon sauce over pork.

NOTES : Dried cranberries, sweetened and unsweetened, are now readily available in most supermarkets. We preferred the sweetened cranberries for this recipe.

3 ounces pork and about 2 tablespoons sauce

Roasted Potatoes with Rosemary

Source: Crisco (3 servings)

• 3 tbls Crisco Light Olive Oil
• 1 tbl chopped fresh rosemary
• ½ teaspoon garlic powder
• ½ cup chopped onion
• Salt and pepper to taste
• 2 lbs. potatoes, cut in half or fourths

1. Heat oven to 425 degrees
2. Coat baking sheet w/no-stick spray.
3. Stir together oil, rosemary, garlic powder, onions, and salt and pepper in a large bowl. Add potatoes. Toss until well coated.
4. Spread evenly in prepared pan.
5. Bakle 30 to 35 minutes, stirring occasionally until potatoes are fork-tender and golden brown.