Succulent Sun Simmered Lean Meats

The moist cooking environment of the GSO’s cooking chamber means that even lean cuts of meat can be slow cooked and still come out tender. This slow-roasted pork tenderloin is a perfect example.

Sun Oven Cranberry-Apricot Pork Tenderloin


1 pound pork tenderloin

3/4 teaspoons salt

1/4 teaspoon freshly ground pepper

1 tablespoon olive oil

1 cup canned cranberry sauce

1/2 cup sliced dried apricots, sliced

1 tablespoon cornstarch

1/2 teaspoon cinnamon

2 teaspoon grated orange zest


Set Global Sun Oven out to preheat.

Combine the cranberry sauce, apricots, cornstarch, cinnamon, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper in bowl and set aside.

Season the pork with the remaining 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Heat the oil in a dutch oven over medium-high heat. Add the pork and cook, turning frequently, until browned, about 6 minutes. Pour cranberry sauce mixture over the pork, cover, and transfer to GSO. Cook until fork tender, about 3 hours.

Transfer pork to a cutting board and slice. Stir the orange zest into the fruit sauce and serve with the pork.

Makes 4 servings.

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