CRANBERRY-GLAZED PORK TENDERLOIN
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F and line a rimmed baking sheet with foil. Combine the cranberry juice, jelly and mustard in a medium skillet over medium-high heat; cook, stirring occasionally, until thick enough to coat the back of a spoon, about 15 minutes. Remove 3 tablespoons of the glaze and set aside for brushing. Stir the cranberries into the remaining glaze; set aside for drizzling.
- Meanwhile, rub the pork with the olive oil, 1/2 teaspoon salt and a few grinds of pepper. Place on the prepared baking sheet and roast, turning once, 15 minutes. Remove the pork from the oven and brush all over with the reserved 3 tablespoons glaze. Continue to roast until a thermometer inserted into the thickest part of the meat registers 145 degrees F, 5 to 10 more minutes. Let rest 5 minutes, then slice and drizzle with the cranberry glaze.
PORK TENDERLOIN WITH BALSAMIC-CRANBERRY SAUCE
Make and share this Pork Tenderloin With Balsamic-Cranberry Sauce recipe from Food.com.
Provided by Nimz_
Categories Pork
Time 40m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.
- Melt 1/2 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 155°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.
Nutrition Facts : Calories 316, Fat 13.2, SaturatedFat 7, Cholesterol 96.6, Sodium 338.7, Carbohydrate 23.4, Fiber 1.3, Sugar 20.6, Protein 25.3
CRANBERRY PORK TENDERLOIN
In Melbourne, Florida, Betty Helton relies on a can of cranberry sauce to create the sweet sauce for this tender pork entree. She adds orange juice and ground cloves to the mixture to season it nicely as it simmers.
Provided by Taste of Home
Categories Dinner
Time 5h25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place pork in a 3-qt. slow cooker. In a small bowl, combine the cranberry sauce, orange juice, sugars, mustard and cloves; pour over pork. Cover and cook on low for 5-6 hours or until meat is tender., Remove pork and keep warm. Combine cornstarch and cold water until smooth; gradually stir into cranberry mixture. Cover and cook on high for 15 minutes or until thickened. Serve with pork.
Nutrition Facts : Calories 388 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 71mg sodium, Carbohydrate 65g carbohydrate (46g sugars, Fiber 2g fiber), Protein 23g protein.
PORK TENDERLOIN WITH BALSAMIC-CRANBERRY SAUCE
To round out this menu, serve roasted squash, corn muffins and boiled green beans with orange zest. End with vanilla ice cream topped with warm chestnuts in syrup.
Categories Onion Roast Sauté Quick & Easy Cranberry Pork Tenderloin Fall Bon Appétit
Yield Serves 2, can be doubled
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F. Melt 1/2 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 155°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.
CINNAMON-CRANBERRY PORK TENDERLOIN
Make and share this Cinnamon-Cranberry Pork Tenderloin recipe from Food.com.
Provided by Boomette
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put grill in the center of the oven.
- Preheat oven at 375°F.
- In a bowl, mix cinnamon and 1 tablespoon of oil.
- Baste tenderloins with this cinnamon oil.
- Salt and pepper if wanted.
- In a big skillet oven proof, brown pork tenderloins in the remaining oil at high heat.
- Set aside on a plate.
- In the same skillet, grill onion and garlic.
- Add oil if needed.
- Add remaining ingredients and bring to boil.
- Put back the tenderloins and cook in the oven 15 to 20 minutes for a medium cooking.
- Cover with aluminium paper and let stand 5 minutes.
- Slice pork tenderloins and sprinkle with the cooking juices.
- Delicious with leek potatoes gratin, rice or couscous.
Nutrition Facts : Calories 197.9, Fat 10.6, SaturatedFat 1.5, Cholesterol 0.9, Sodium 46, Carbohydrate 27.1, Fiber 2.7, Sugar 20.5, Protein 1.4
STICKY PORK WITH CRANBERRIES
Use up leftover Christmas cranberry sauce in this quick pork braise, lovely with a dollop of mash
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 7
Steps:
- Season the flour and dust the pork slices. Heat the oil in a large frying pan, then cook the pork for 3-4 mins each side until browned and cooked through. Transfer to a plate and set aside.
- Add the red onion wedges to the pan and fry for 5-8 mins until soft and starting to turn golden. Stir in the stock, cranberry sauce and honey and simmer for 10 mins. Return the pork with any resting juices and gently cook for 1-2 mins until hot through. Serve with some mash or jacket potatoes and vegetables.
Nutrition Facts : Calories 281 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 0.43 milligram of sodium
PORK TENDERLOIN WITH CRANBERRY SAUCE
Our Test Kitchen came up with this easy, elegant entree. The pork medallions are so pretty on the table.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cut tenderloins into 1/2-in. slices; flatten to 1/4-in. thickness. Sprinkle with salt and pepper. In a skillet over medium-high heat, brown pork on both sides in butter in batches. Remove and keep warm. , In a bowl, combine the cranberry sauce, cranberry juice, cream and wine or additional juice. Pour into the skillet; simmer, uncovered, for 7-10 minutes or until reduced by half. Combine cornstarch and apple juice until smooth; gradually stir into cranberry mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Pour over pork.
Nutrition Facts :
CRANBERRY ORANGE PORK TENDERLOIN
Cranberry Orange Pork Tenderloin is slowly cooked to tender perfection and topped with a delicious cranberry, orange, and brown sugar sauce.
Provided by Catalina Castravet
Categories Main Course
Time 4h39m
Number Of Ingredients 12
Steps:
- Season the tenderloin with salt and pepper. Set aside.
- Place a large frying pan over medium heat, add oil, and once hot, brown each side of the tenderloin.
- Place the meat in the slow cooker, and turn the temperature to low.
- In a small saucepan, combine the cranberries, orange juice, chicken broth, brown sugar, and maple syrup. Stir and bring to a boil.
- Cook the mixture for about 5-8 minutes or until the cranberries begin to split. Reserve about ½ cup of cranberry sauce for serving in a separate small bowl.
- To the remaining sauce, add the orange zest and balsamic vinegar. Stir until well mixed, and add the sauce on top of the tenderloin in the slow cooker.
- Cook on low for 4-5 hours, or until the pork internal temperature reaches a minimum of 145 degrees F.
- Let the pork rest for 10 minutes before slicing and serving.
- Serve it topped with the reserved ½ cup cranberry sauce and additional orange zest if desired, and garnish with rosemary sprigs.
Nutrition Facts : Calories 553 kcal, Carbohydrate 43 g, Protein 63 g, Fat 13 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 197 mg, Sodium 407 mg, Fiber 4 g, Sugar 33 g, UnsaturatedFat 8 g, ServingSize 1 serving
ROASTED PORK TENDERLOIN WITH CRANBERRY-PORT SAUCE
Here, mustard topped with fresh herbs makes a crisp, flavorful crust on the roasted pork tenderloin that plays well with the juicy sauce.
Provided by Adam Dolge
Categories Healthy Pork Tenderloin Recipes
Time 35m
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F.
- Pat pork dry, then brush with 1 tablespoon mustard. Sprinkle with 1/8 teaspoon each pepper and salt. Combine 1 tablespoon each rosemary and sage, along with thyme, on a cutting board. Roll the pork in the herbs, pressing to adhere.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the pork and cook, turning occasionally and adjusting the heat as necessary, until browned on all sides, about 4 minutes total. Transfer to a rimmed baking sheet. Roast the pork in the oven until an instant-read thermometer inserted in the thickest part registers 145°F, 14 to 18 minutes.
- Meanwhile, return the pan to medium heat and add the remaining 1 tablespoon oil and cranberries to the pork drippings. Cook until the cranberries start to soften, about 2 minutes. Stir in shallot and the remaining 1 tablespoon mustard and 1 teaspoon each rosemary and sage. Cook until fragrant, about 1 minute. Stir in broth and port and cook until reduced by half, 2 to 3 minutes. Stir in butter and the remaining 1/8 teaspoon pepper and pinch of salt.
- Slice the pork and serve topped with the sauce.
Nutrition Facts : Calories 279 calories, Carbohydrate 10 g, Cholesterol 78 mg, Fat 11 g, Fiber 1 g, Protein 25 g, SaturatedFat 2 g, Sodium 363 mg, Sugar 4 g
ROAST PORK WITH APPLES AND CRANBERRIES RECIPE
Steps:
- Gather the ingredients. Preheat oven to 425 F.
- Spray a small, shallow roasting pan with nonstick cooking spray.
- Place pork tenderloins in roasting pan, tucking thin ends under a little to ensure even roasting.
- Surround with apple slices and sprinkle with cranberries.
- Add apple cider and cider vinegar, then sprinkle sugar and cinnamon on top of pork.
- Roast for 30 to 40 minutes, basting halfway through until thermometer registers 155 F.
- Allow for it to rest for 10 minutes before slicing.
- Serve and enjoy!
Nutrition Facts : Calories 250 kcal, Carbohydrate 14 g, Cholesterol 95 mg, Fiber 2 g, Protein 33 g, SaturatedFat 2 g, Sodium 71 mg, Fat 6 g, ServingSize 2 Tenderloins (6 to 8 Servings), UnsaturatedFat 3 g
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- Preheat oven to 350°. In a large frying pan, heat 1 tbsp. oil over medium-high heat. Season pork with salt and pepper; brown lightly all over, about 5 minutes.
- Transfer pork to a foil-lined 9- by 13-in. baking pan. Add remaining 1 tbsp. oil to frying pan, reduce heat to medium, and add onion. Cook, stirring, until softened, 3 minutes. Add garlic; cook 1 minute, then pour in chicken broth, cranberry sauce, rosemary, and vinegar. Cook 2 minutes.
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- Preheat oven to 375f Cut a slice down the side of the tenderloin, being careful not to cut through, open it and sprinkle salt, pepper and garlic powder inside and out; set aside on a foil lined oven sheet.
- Stuffing: Combine all ingredients in a small saucepan over medium high heat; bring to a boil; simmer for about 10 minutes or until the cranberries have popped and the mixture thickens. Cool for 5 minutes.
- Open the slit in the tenderloin and fill with about half of the stuffing; close the slit and spread the remaining stuffing evenly over the outside of the tenderloin. If you wish tie together with string in about 3 places. (I did not tie it; the stuffing stayed in quite nicely until i carved it, then about half slipped out onto the platter.)
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- Preheat oven to 350°F (180°C). In bowl, mix apples, cranberries, sugar and cinnamon. Lay tenderloins on work surface; season with salt. Using half the apple mixture (reserve the other half for later use), divide into two equal portions and spread each portion down the centre of a tenderloin. Beginning at long edge, roll up each tenderloin to enclose filling; tucking in ends. Tie up tenderloins with butcher’s twine.
- Lightly brown the tenderloins in a greased skillet set over medium-high heat, turning to brown all sides, about 5 min. Brush the tenderloins with mustard; place in baking dish (or leave roasts in the skillet if it is ovenproof).
- Mix reserved apple mixture with ½ cup (125 mL) water; pour into baking dish, surrounding tenderloins. Bake about 30 min., or until an internal temperature of 160°F (71°C) is reached. Be careful the apple mixture does not get too dry or begin to scorch. Add a splash of water to the baking dish, if necessary, to keep the mixture moist as it bakes.
- Remove from oven, tent with foil and let rest 10 min. Slice tenderloins into rounds; serve with fruit compote from baking dish. Also serve with Port Sauce, if desired.
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