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07-06-2015 12:35 PM
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.)
07-07-2015 04:08 PM
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!
07-07-2015 04:37 PM
Oh my, this sounds delicious.
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