Cranberry Mustard Pork Tenderloin Food

CRANBERRY-GLAZED PORK TENDERLOIN

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.

CRANBERRY-MUSTARD PORK LOIN

Steps:

• Place roast in a 3-qt. slow cooker. Combine the cranberry sauce, mustard, brown sugar and lemon juice; pour over roast. Cover and cook on low for 4-5 hours or until meat is tender. Remove roast and keep warm. , Strain cooking juices into a 2-cup measuring cup; add enough water to measure 2 cups. In a small saucepan, combine cornstarch and cold water until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.,

BACON-WRAPPED CRANBERRY WALNUT PORK

Steps:

• Place tenderloin on a flat work surface. Slice lengthwise down the middle, being careful not to cut all the way through. Spread open the 2 sides like a book.
• Sandwich butterflied tenderloin between 2 pieces of plastic wrap. Flatten using a meat pounder to 1/4-inch thickness. Season generously with salt and pepper. Spread 2 teaspoons Dijon thinly over tenderloin. Sprinkle rosemary and sage on top; distribute evenly using a spoon. Dust the surface with bread crumbs. Sprinkle with walnuts and cranberries.
• Fold the ends in about 1 inch. Roll tenderloin up from the long side as tightly and neatly as possible, forming a tube. Wrap in plastic and refrigerate about 1 hour.
• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Unwrap tenderloin and transfer to the prepared baking sheet. Lightly season with kosher salt, black pepper, and cayenne. Wrap tenderloin in a single layer of bacon, tucking the ends underneath.
• Roast in the center of the preheated oven until the bacon is browned and an instant-read thermometer inserted into the center of the tenderloin reads at least 145 degrees F (63 degrees C), 25 to 30 minutes.
• While tenderloin roasts, combine white wine, balsamic vinegar, and Dijon in a pan over medium heat. Cook, whisking occasionally, until sauce reduces by about half, 5 to 7 minutes. Turn off heat and swirl in butter, salt, and pepper, about 30 seconds.
• Remove tenderloin from the oven and let rest for 5 minutes. Slice at a slight angle and serve with sauce.

CRANBERRY PORK MEDALLIONS

Steps:

• In a large nonstick skillet, brown pork in oil for 3-4 minutes on each side. Remove and set aside. , In the same skillet, saute the onion, garlic and sugar until onion is caramelized and tender. Stir in the apple juice, cranberry juice, cranberries, mustard and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until sauce is reduced by half., Return pork to pan; heat through. Sprinkle with additional cranberries and rosemary if desired.

CRANBERRY PORK TENDERLOIN

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.

CRANBERRY-MUSTARD PORK TENDERLOIN

Steps:

• In a small bowl, whisk together the cranberry sauce, lemon juice, mustard & brown sugar, then pour 1/3 of the mixture in the bottom of a 5-quart crock pot.
• Place tenderloins on top of the sauce, then pour the remaining sauce over the meat.
• Cover & cook on high for 1 hour, then turn the temperature to low & cook another 4 to 6 hours or until meat is tender.
• Allow meat to stand 10 minutes before slicing & serving.

CRANBERRY MUSTARD

Steps:

• In a small bowl, combine all the ingredients & stir well.

PORK TENDERLOIN WITH CRANBERRY SAUCE

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.

EASY CRANBERRY MUSTARD PORK CHOPS

Steps:

• In a bowl, combine the cranberry juice, mustard, and garlic.
• In a shallow dish (a flat-bottomed baking dish is good), place the pork chops in a single layer, then pour the cranberry mixture over and coat the chops well with the liquid.
• Cover the dish and refrigerate it all for at least 1 hour.
• Place a large skillet over medium-high heat and when the pan is hot* add a bit of oil (1 tablespoon should be fine).
• Add the pork chops and marinade, cover the skillet partially, and cook for 6 to 7 minutes; turn the chops over and cook the other side for another 5 to 10 minutes (depending on the thickness of your chops), uncovered, until cooked through and juice runs clear (be careful not to overcook, though, you'll want'em juicy)
• Season to taste with salt and pepper.
• Makes 4 servings.
• Note: "Hot wok, cold oil, food won't stick" is a useful quote to remember from chef Jeff Smith. :)

CRANBERRY-MUSTARD PORK MEDALLIONS

Steps:

• In a bowl, combine the first four ingredients; set aside. Cut pork into 1-in. slices; flatten to 1/4-in. thickness. Sprinkle with garlic salt and pepper. , In a large nonstick skillet, saute pork in oil and butter in batches for 2-3 minutes on each side or until juices run clear. Remove and keep warm., Add reserved juice mixture to the skillet; bring to a boil. Reduce heat; simmer for 3 minutes. Stir in mustard; cook and stir for 6-8 minutes or until slightly thickened. Add cranberries. Return pork to the pan; cover and simmer for 5 minutes or until heated through.

STUFFED PORK TENDERLOINS WITH MUSTARD CRANBERRY SAUCE

Steps:

• In a medium sauce pan, melt butter over medium heat.
• Saute onion, celery, and garlic for 4 minutes or until tender; remove from heat.
• Add in rice, cranberries, apricots, orange peel, thyme, salt, and pepper to taste; mix well.
• Stir in apple juice to moisten; set stuffing aside.
• Make a centered cut down the length of each pork tenderloin, cutting to but not through the other side of the meat.
• Make one cut on each side of the centered cut, also going to but not through the other side of the meat.
• Place each tenderloin between 2 pieces of plastic wrap (Saran).
• Pound lightly with a meat mallet to make an appoximate 10x8 inch rectangle, pounding from the center to the corners.
• Sprinkle each tenderloin with salt and pepper.
• Spoon half of the stuffing mix over each tenderloin, coming to within 1 inch of the edges.
• Roll each tenderloin jelly-roll style beginning with the short side.
• Tie each meat roll with cotton string in about 4-5 equally spaced places (This is to secure the meat roll and keep it from unrolling).
• Place roll seam side down on a rack in a shallow roasting pan.
• Roast, uncovered at 375 degrees for 50-60 minutes or until done.
• Loosely cover with foil and let stand for 5 minutes before slicing.
• Prepare Mustard Cranberry Sauce: In a small saucepan, melt butter or medium heat.
• Saute garlic for 1 minute.
• Stir in flour and mustard; mix well.
• Cook and stir until thickened and bubbly; cook and stir 1 minute more.
• Stir in half and half and dried cranberries; cook until heated through.
• Cut tenderloins into 1/2 inch thick slices; drizzle with Mustard Cranberry Sauce.

CINNAMON-CRANBERRY PORK TENDERLOIN

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.