Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  dark sesame oil
  1         tablespoon  frozen orange juice concentrate -- thawed
  1         tablespoon  rice wine vinegar
  1           teaspoon  five spice powder
  1              pound  pork tenderloin
                        ***CHILI-CRANBERRY GLAZE***
  1                cup  rice wine vinegar
     3/4           cup  sugar
     1/2           cup  water
     1/4           cup  dried cranberries
  1         tablespoon  chili-garlic sauce
  1         tablespoon  grated fresh ginger
  2        tablespoons  minced green onions
     1/2      teaspoon  grated orange rind

Preparation:

Stir together first 4 ingredients; brush evenly on pork, and place in a shallow pan. Bake at 375 degrees for 25 to 35 minutes or until a meat thermometer inserted into thickest portion registers 160 degrees. Let stand 5 minutes. Slice tenderloin, and serve with Chili Cranberry Glaze. Garnish, if desired. Makes 4 servings. Chili Cranberry Glaze: Bring first 6 ingredients to a boil in a small saucepan; reduce heat to medium and cook, stirring occasionally, 20 minutes or until slightly thickened. Remove from heat, and stir in green onions and orange rind. Makes 1 1/3 cups.

Nutritional Information:

329 Calories (kcal); 7g Total Fat; (19% calories from fat); 24g Protein; 43g Carbohydrate; 74mg Cholesterol; 59mg Sodium