CRANBERRY PORK MEDALLIONS
We LOVE cranberries and this is a favorite recipe of ours. The pork is tender and the sauce is so good. I always serve this with mashed potatoes. This comes from a TOH Dec'00 issue.
Provided by DDW7976
Categories Pork
Time 30m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- In a nonstick skillet, cook pork in oil for 3-4 minutes.
- (Don't overcook) Remove from pan and set aside.
- In the same skillet, saute onion, garlic and sugar until onion is caramelized and tender.
- Stir in 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 and heat through.
- Serve pork topped with sauce.
Nutrition Facts : Calories 246.5, Fat 13.8, SaturatedFat 1.9, Sodium 41.9, Carbohydrate 31.8, Fiber 1.4, Sugar 26.7, Protein 0.6
CRANBERRY PORK MEDALLIONS
This juicy glazed pork is quick and easy to fix, but it tastes so special, everyone will think you fussed. --Maria Brennan, Waterbury, Connecticut
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 3 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 425 calories, Fat 19g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 149mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 2g fiber), Protein 31g protein.
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.
CROWN ROAST OF PORK WITH CRANBERRY STUFFING
The appearance and flavor of this roast will surely impress your quests!
Provided by Food Network
Categories main-dish
Time 4h30m
Yield 8-10 Servings
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F. Combine spice rub ingredients in a small bowl. Set aside. Heat corn oil and butter in a large skillet over medium heat. Add celery, onions and 2 tablespoons of spice rub. Cook for 5 to 7 minutes, or until the vegetables are tender but not browned. Add cranberries and apricots; cook 1 to 2 minutes, or until heated through. Transfer to a large bowl. Add bread cubes to cranberry-and-onion mixture and toss. Stir in chicken broth. Rub remaining spice rub on exterior and interior of roast; transfer to a roasting pan. Fill cavity of roast with stuffing. Cover stuffing and rib tips with foil. Place on lower oven rack and bake at 350degreesF for 3-1/2 to 4 hours, or until roast is well browned and internal temperature is at least 155degreesF. Remove from oven and let roast rest for at least 10 minutes. Slice the roast between the bones and serve with stuffing.
ROASTED PORK TENDERLOIN FILLED WITH SUN-DRIED CRANBERRY STUFFING WITH ROASTED ROOT VEGETABLES
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Yield 4 servings
Number Of Ingredients 27
Steps:
- For the Cranberry Stuffing/Pork: 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.
- Place the tenderloin on a work surface and season 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. Heat the oil in a oven proof saute pan until smoking. Saute the tenderloin on all sides until golden brown. Place in the oven and roast until almost cooked through, about 10 minutes. Remove and let rest 10 minutes. Slice into 1-inch pieces.
- For the Chicken Sauce: Place chicken stock in a medium saucepan and reduce to 3 cups over high heat. Add apple juice, chipotle puree and black peppercorns and cook until reduced to 2 cups. Swirl in the butter and season with salt.
- For the Roasted Root Vegetables: Preheat oven to 400 degrees F. Place vegetables and garlic in a large baking dish. Add the oil and toss to coat. Add the thyme and season with salt and pepper to taste. Cover the dish with foil and bake for 20 minutes, remove foil and continue baking for 20 minutes or until just cooked through, stirring the vegetables occasionally. Remove from the oven and fold in the parsley.
CRANBERRY APPLE STUFFED PORK LOIN
An easy and impressive dish that tastes wonderful.
Provided by tahoegirl
Categories Meat and Poultry Recipes Pork
Time 1h35m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Combine the stuffing mix and water in a mixing bowl; set aside. Grease a roasting pan with cooking spray.
- Trim the fat and connective tissue from the pork loin. Cut from one side through the middle horizontally to within 1/2-inch of the other side. Open the two sides and spread them out like an open book. Place the pork loin between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/2-inch.
- Stir the apple, cranberries, pecans, and onion into the stuffing mix. Season the pork loin with salt and pepper to taste, then spread the stuffing mix onto the cut side of the loin. Roll the pork into a firm cylinder, and secure with cooking twine. Place into the prepared roasting pan.
- Bake in the preheated oven until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Remove kitchen twine before slicing and serving.
Nutrition Facts : Calories 267 calories, Carbohydrate 16 g, Cholesterol 65.5 mg, Fat 11 g, Fiber 1.6 g, Protein 25.5 g, SaturatedFat 3.2 g, Sodium 307.5 mg, Sugar 4.8 g
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
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.
PORK MEDALLIONS WITH CRANBERRIES AND APPLES
This is very good on a crisp fall night and goes together quickly. Leftovers are good reheated. I got this from a magazine and my husband who isn't a big pork lover really liked it too!
Provided by Susan Dillard
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 7 ingredients in a small bowl and stir well.
- Cut pork crosswise into 8 pieces.
- Flatten each piece to 3/4-inch thick using a meat mallet or rolling pin.
- Coat each piece with flour, shaking off excess.
- Heat 3 teaspoons olive oil in a large non-stick skillet coated with cooking spray over medium-high heat.
- Add pork and saute 2 1/2 minutes on each side or until browned.
- Remove from pan.
- Add 1 teaspoon oil to pan.
- Add onion, cover, reduce heat, and cook 5 minutes or until golden brown, stirring frequently.
- Return pork to pan; add juice mixture, apple and cranberries.
- Bring to a simmer, cover and cook 3 minutes or until cranberries pop and pork is cooked through, stirring occasionally.
- Garnich with sage sprigs.
Nutrition Facts : Calories 252.3, Fat 8.8, SaturatedFat 2, Cholesterol 73.8, Sodium 447, Carbohydrate 17.9, Fiber 2.1, Sugar 11.3, Protein 24.7
CRANBERRY PORK TENDERLOIN MEDALLIONS
This is a recipe from Carla Hall (The Chew) that was recently published in People magazine. I made this the other night and it was great! Easy to make and something different to do with cranberries which I love. Cooking time does not take into account the time you marinate the pork.
Provided by Sassy in da South
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Rinse pork; pat dry. Cut each tenderloin crosswise into 2-inch thick medallions.
- Combine cranberry juice, garlic, mustard, honey and worcestershire sauce in a large zip-top plastic bag.
- Add pork, turning to coat. Seal bag; chill at least 2 hours or up to overnight.
- Preheat oven to 350 degrees. Remove pork from bag and pat dry; discard marinade. Cook half of pork in 1 tablespoon hot oil in a large skillet over medium-high heat about 2 minutes per side or until browned, turning once. Transfer meat to a rimmed baking sheet. Repeat process with remaining oil and pork.
- Bake pork about 13 minutes until 140 degrees in center.
- Drizzle with pan juices. Serve immediately and garnish with cranberry sauce, if desired.
PORK TENDERLOIN WITH CRANBERRY STUFFING
This recipe was featured years ago in Homemakers Magazine. It is quite easy to make and so elegant to serve for a dinner party or a special evening for two.
Provided by Irmgard
Categories Pork
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- To make the stuffing, melt the butter in a large saucepan and saute the onion until tender but do not brown.
- Stir in the cranberries, celery seed, sage, thyme and allspice.
- Add the breadcrumbs and stir until evenly mixed.
- Season with salt and pepper.
- Cut the tenderloins lengthwise but do not cut right through.
- The meat should open like a book.
- Pound lightly with a cleaver or rolling pin to flatten slightly.
- Spread the stuffing on one side of the meat, fold the other side over the stuffing and tie with cotton string.
- Place the meat on a rack in a roasting pan.
- Rub with butter.
- Bake in a preheated 325 degree F oven for 20 to 30 minutes to the pound for approximately 1 hour.
- Baste several times with the pan juices.
- Let stand for 10 minutes before serving.
Nutrition Facts : Calories 599.5, Fat 22.9, SaturatedFat 9.8, Cholesterol 170, Sodium 561.9, Carbohydrate 41.3, Fiber 3.1, Sugar 4.2, Protein 54.1
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