PORK TENDERLOIN WITH CRANBERRY SAUCE
Juicy, tender Pork Tenderloin with Port, Balsamic and Cranberry Sauce is a versatile dish that's easy enough for everyday and sophisticated enough for entertaining. Pork tenderloins are either sautéed or seared and roasted, then served with a colorful dried cranberry and port, balsamic, thyme-infused sauce. Best of all, you can have an elegant dinner on the table in under 30 minutes!
Provided by (From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper)
Categories pork
Time 30m
Number Of Ingredients 9
Steps:
- In a small saucepan, combine the dried cranberries and 1 cup water. Bring to a boil, reduce heat and simmer for 3 minutes. Drain, reserving both fruit and cooking liquid. Set aside.
- Slice each pork tenderloin into 16 medallions. Heat the olive oil in a large nonstick skillet over medium heat. Season the pork with salt and pepper and add to the skillet. Cook until browned on the outside and no longer pink inside, about 3 minutes per side. Transfer to a serving platter, cover and keep warm. (Do not wash the skillet.)
- In the same skillet, add the shallots and cook over medium heat, stirring, for 30 seconds. Add the port and vinegar and bring to a boil, stirring to scrape up any browned bits on the bottom of the skillet. Boil until reduced by half, around 3 to 5 minutes. Add chicken broth, thyme and the reserved cranberry cooking liquid; boil until reduced again by half, around 5 to 7 minutes.
- In a small bowl, dissolve the cornstarch with 1 tablespoon water. Whisk the cornstarch mixture into the sauce and cook, stirring, until slightly thickened and glossy. Stir in the reserved cranberries and season to taste with salt and pepper. Spoon the sauce over the pork medallions on the serving platter and serve immediately.
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.
GRILLED PORK TENDERLOIN
This is one of my family's favorites. This pork recipe is always tender and juicy. Serve with additional barbeque sauce for dipping.
Provided by Cathy Christensen
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 55m
Yield 6
Number Of Ingredients 5
Steps:
- Prepare grill for indirect heat.
- Season meat with garlic powder, salt, and pepper.
- Lightly oil grate. Place tenderloin on grate, and position drip pan under meat. Cook over indirect heat for 30 minutes.
- Brush tenderloin with barbeque sauce. Continue cooking for 15 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C). Allow pork to rest for 10 minutes. Slice pork, and serve with additional barbeque sauce for dipping.
Nutrition Facts : Calories 196.7 calories, Carbohydrate 15.7 g, Cholesterol 65.5 mg, Fat 3.7 g, Fiber 0.4 g, Protein 23.5 g, SaturatedFat 1.2 g, Sodium 905.2 mg, Sugar 11 g
TANGY GRILLED PORK TENDERLOIN
This is a quick, easy and very flavorful recipe. I've made it many times. Plan ahead because the pork needs to marinate.
Provided by Sadie
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 4h40m
Yield 6
Number Of Ingredients 5
Steps:
- Place meat in a large resealable plastic bag. In a medium bowl, mix together honey, Dijon mustard, chili powder, and salt. Pour marinade over tenderloins, seal, and refrigerate for at least 4 hours.
- Prepare the grill for indirect heat.
- Lightly oil grill grate. Remove meat from marinade, and discard liquid. Grill for 15 to 25 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).
Nutrition Facts : Calories 267.3 calories, Carbohydrate 35.3 g, Cholesterol 65.3 mg, Fat 3.6 g, Fiber 0.1 g, Protein 23.4 g, SaturatedFat 1.2 g, Sodium 650.5 mg, Sugar 30.9 g
MARINATED PORK TENDERLOIN W/PORT WINE AND DRIED CRANBERRIES
A Junior League recipe from Washington State. Marinate 6 hours or overnight. Sauce can be made in advance and reheated.
Provided by Oolala
Categories Pork
Time 6h40m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Combine garlic, 1 teaspoon pepper and 1 teaspoon thyme in a small bowl and rub mixture onto the pork.
- Place in a large shallow dish; cover and refrigerate for 6 hours or overnight.
- Prepare sauce by pouring the port into a medium saucepan and bring to a boil.
- Cook about 25 minutes or until reduced to one cup.
- Add the cream, shallots, the remaining 1 teaspoon of pepper and 1 teaspoon of thyme and cook over low heat until sauce begins to thicken. Add the cranberries and heat thoroughly. (The sauce can be made up to 24 hours ahead of time and refrigerated, reheat gently.).
- Prepare a medium-hot BBQ or preheat the broiler.
- Pat the meat dry and rub with oil.
- Broil or grill about 15-20 minutes, turning so that all sides are browned.
- When meat is done, let stand on a cutting board, loosely covered, for 5-10 minutes.
- Slice and serve with the port wine sauce.
Nutrition Facts : Calories 499.1, Fat 22, SaturatedFat 10.3, Cholesterol 153, Sodium 103.7, Carbohydrate 15, Fiber 0.6, Sugar 7.2, Protein 36
GRILLED PORK TENDERLOIN WITH PORT AND DRIED CRANBERRY SAUCE
Steps:
- 1. Combine oil, garlic, black pepper, thyme and red pepper in a large resealable bag. Add tenderloins; marinate 4-6 hrs or overnight. 2. Grill over medium heat for about 10 minutes, browning on all sides or until internal temp is 150 degrees F. Slice and serve with port sauce Sauce: 1. In a medium saucepan reduce port over high heat to 1 cup. Stir in cream, shallots, pepper and thyme; reduce heat to low and cook, stirring occasionally, until the sauce starts to thicken. Add cranberries; stir until the sauce is thickened.
ROASTED PORK TENDERLOIN FILLED WITH SUN-DRIED CRANBERRY STUFFING
From the Great Big Food Show
Provided by Bobby Flay
Categories main-dish
Time 2h25m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Bring 2 cups of water to a boil in a medium saucepan. Add the cranberries, remove from the heat and let rest 1 hour, drain, reserving the soaking liquid and place in the bowl of a food processor. Add the pine nuts, cinnamon, cloves, brown sugar, cascabel powder, and a few tablespoons of the soaking liquid. Pulse until coarsely chopped, remove to a bowl and stir in the cilantro.
- Place the tenderloin on a work surface and season on both sides with salt and pepper to taste. Spread a thin layer of the stuffing down the center, fold each side over the filling, and tie with a butcher's twine and dredge lightly in the flour.
- Preheat oven to 400 degrees F.
- Heat the oil in an ovenproof saute pan until smoking. Saute the tenderloin on all sides until golden brown. Place in the oven and roast until almost cooked through about 8 to 10 minutes. Remove and let rest 10 minutes. Slice into 1-inch pieces.
- Heat oil in a medium saucepan over medium heat. Add the onions, carrot and celery and cook until soft, about 8 to 10 minutes. Add the garlic and cook for 2 minutes. Add the stock, juice concentrate, chipotle puree and peppercorns, increase the heat to high and cook the sauce until reduced to 2 cups, about 15 to 20 minutes.
- Strain the sauce into a small saucepan and bring to a simmer. Whisk in the butter and season with salt and pepper to taste.
GRILLED PORK TENDERLOIN WITH WILD BERRY PORT SAUCE
Make and share this Grilled Pork Tenderloin With Wild Berry Port Sauce recipe from Food.com.
Provided by Chef mariajane
Categories Pork
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat barbecue: 2 burners set to medium high (375F) and 2 other burners set to low setting. Brush grill to prevent sticking.
- Season the pork with salt and pepper, sprinkle evenly with rosemary and drizzle with olive oil.
- Place the pork tenderloins directly on the grill over medium high heat burners.
- Cook for 3-4 minutes or until nice golden char marks are achieved. Flip the tenderloins and continue to cook the pork until both sides are nicely charred. Roll tenderloin on its sides to get equal charring all over the loin and to provide more flavors.
- Once the tenderloins is nicely charred, place the pork over the low heat, close the lid and cook for a further 5-8 minutes, or until an instant-read thermometer inserted in the thickest part reads 150°F Halfway through cooking, turn the tenderloins.
- Remove pork from the grill, loosely tent with foil and let rest for 15 minutes before serving. Slice and serve with a spoonful of the wild berry sauce.
- To prepare the sauce, combine the port, thyme, shallot, ginger and orange zest, in a medium sized saucepan.
- Set the pan over medium heat. Bring to a boil, then reduce heat to low; heat and simmer.
- Simmer until reduced by half. Strain the liquid using a fine mesh strainer.
- Add the berries to the hot liquid and stir to release juices in the sauce without killing the tender berries.
- Season to taste with salt and pepper and reserve sauce for later.
Nutrition Facts : Calories 757.6, Fat 14.2, SaturatedFat 2, Sodium 31.2, Carbohydrate 96.2, Fiber 5.2, Sugar 18.4, Protein 4.5
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 :
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CRANBERRY PORK TENDERLOIN WITH PORT SAUCE - SOBEYS INC.
From sobeys.com
Servings 8Calories 220 per servingEstimated Reading Time 1 min
- 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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