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.