1 - 2 lb. pork tenderloin
2 large cloves garlic
1/2 teaspoon Ground Cumin
1/2 teaspoon dried French Thyme
1/2 teaspoon Ground Saigon Cinnamon
1/2 teaspoon Ground Allspice
1 pinch Ground Cloves (remember our cloves are SUPER powerful)
1 tablespoon Extra Virgin Olive Oil
Kosher Flake Sea Salt and freshly ground Black Peppercorns to taste
Fresh herbs to garnish (optional)
Spiced Cranberry-Orange Sauce (make first)
1 pounds cranberries
1 tablespoon orange zest
2 Cinnamon Sticks
2 cups orange juice
1 cup packed brown sugar
1 cup water
Place the cranberries, grated orange rind, cinnamon, orange juice, brown sugar and enough water to cover cranberries in a saucepan. Bring mixture to a boil over high heat. Immediately turn heat down to low and simmer for about 30 - 45 minutes or until the sauce has thickened and you have a good consistency. Taste for sweetness and adjust with additional sugar if necessary. Let mixture cool a bit then refrigerate in a covered container if not using immediately.
Heat oven to 425 F° and lightly oil a roasting pan.
Trim excess fat from the pork tenderloins.
Peel and mash the garlic into a paste and blend well with the cumin, thyme, cinnamon, allspice, and cloves; add olive oil and blend well. Rub the oil and spice mixture all over the pork tenderloins. Roast for about 20 to 30 minutes, or until a meat thermometer registers 145° F.
Remove from oven and spoon some of the warm cranberry sauce over the pork tenderloins and roast for an additional 5 minutes longer. Heat remaining cranberry mixture to serve with sliced pork.