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Respected Contributor
Posts: 4,010
Registered: ‎08-29-2010

Pork Tenderloin with Balsamic-Cranberry Sauce

Oh, ChiliPepper, I'm glad you asked for this one.  Of my pork tenderloin recipes, this is one of my two personal favorites.  (The one I call Pork 'n Beans is the other.)

 

Pork Tenderloin with Balsamic-Cranberry Sauce

 

1 ½ Tablespoons butter
1 8-to-10 ounce pork tenderloin
½ cup chopped onion
1 Tablespoon chopped fresh rosemary
½ cup canned low-salt chicken broth
1/3 cup canned whole berry cranberry sauce *
1 Tablespoon balsamic vinegar

 

Preheat oven to 450̊ F.

 

Melt ½ Tablespoon butter in heavy large ovenproof skillet over medium-high heat. Sprinkle pork with salt and pepper. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven. Roast pork until thermometer inserted into center registers 155̊  F, about 10 minutes.

 

Meanwhile, melt remaining 1 Tablespoon butter in heavy medium skillet over medium-high heat. Add onion and rosemary; sauté until onion softens, about 3 minutes. Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes.


Transfer pork to work surface. Scrape any juices from large skillet into cranberry mixture. Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes. Season with salt and pepper. Slice pork and serve with sauce.

 

Serves 2, can be doubled.

 

* MrsG's note:  My recipe for Cranberry Sauce that I use at Thanksgiving follows.  Leftovers of it, instead of the canned cranberries, are great in this recipe.

 

Cranberry Sauce with Dried Cherries and Cloves 

 

2 ½ cups cherry cider or black cherry cider or cranberry juice cocktail
1 8-ounce package dried tart cherries (about 2 cups)
1 cup sugar
1 12-ounce package cranberries
1/4 teaspoon (generous) ground cloves

 

Bring cider to simmer in heavy, large saucepan. Remove from heat. Add cherries and let stand 8 minutes. Mix in sugar, then cranberries and cloves. Cook over medium-high heat until cranberries burst, stirring occasionally, about 9 minutes. Refrigerate until cold, about 4 hours (sauce will thicken as it cools). (Can be prepared 4 days ahead. Cover and keep refrigerated.)

Strive for respect instead of attention. It lasts longer.
Honored Contributor
Posts: 15,930
Registered: ‎02-27-2012

Re: Pork Tenderloin with Balsamic-Cranberry Sauce

Thank you!

 

I really think I should ditch the old bird and make one of your delicious tenderloin recipes for Thanksgiving instead!

 

This one also sounds fantastic!

Honored Contributor
Posts: 11,153
Registered: ‎05-22-2012

Re: Pork Tenderloin with Balsamic-Cranberry Sauce

Oh my, this sounds delicious.