Preheat oven to 350-degrees F.

In a medium sized bowl, mix together the cranberry sauce, orange juice concentrate, cinnamon, allspice, and cloves. Taste and adjust spices to personal preference. Set aside.

Prep tenderloin by removing the "silver skin" with a sharp knife. The silver skin is the tough, white membrane found near one end of the pork tenderloin. Simply slide a sharp knife just below the silver to slice it away from the muscle tissue. There is a great instructional video at this link.

Sprinkle tenderloin with salt and pepper. Place in a lightly greased roasting pan or baking dish.

Spoon some of the glaze mixture over the tenderloin.

Place in oven and cook for approximately 10 minutes. Spoon some more of the glaze over the tenderloin. Reserve remaining glaze to serve with tenderloin.

Continue to cook until the internal temperature of the tenderloin reaches 145-degrees on a thermometer placed in the thickest part of the meat.

Remove from oven and wrap foil over the baking dish. Allow to sit for 10 minutes. Slice to desired thickness and serve with remaining sauce.