Pork Tenderloin With Cranberry And Porto Wine Sauce Food

PORK WITH CRANBERRY-PORT SAUCE

Steps:

• Heat oven to 400°F. Rub pork on all sides with rosemary, and 1/2 teaspoon each of the salt and pepper.
• Heat 12-inch ovenproof cast-iron or nonstick skillet over medium-high heat. Add pork; cook 4 minutes, browning quickly on all sides. Place skillet in oven. Bake 15 minutes or until meat thermometer inserted in center reads 145°F. Cover loosely; let stand 3 minutes.
• Meanwhile, in 1-quart saucepan, heat wine and garlic to boiling. Cook uncovered 8 minutes or until liquid is reduced by half. Remove and discard garlic. Add cranberry sauce, and remaining 1/4 teaspoon each salt and pepper to wine in saucepan, stirring with whisk. Heat to boiling; cook 1 minute, stirring occasionally.
• Slice pork. Serve pork with sauce; sprinkle with cheese.

PORK TENDERLOIN WITH BALSAMIC-CRANBERRY SAUCE

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.

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.

PORK TENDERLOIN WITH CRANBERRY WINE SAUCE

Steps:

• Instructions Preheat the oven to 400°F. In the bowl of a food processor, place the garlic and jalapeño, and puree to a fine mince. Add the cranberries and scallions and mince again. Add the soy sauce, balsamic vinegar, salt, pepper and olive oil, and blend to a paste. Slather the pork tenderloins with the cranberry paste and if you have time, allow to marinate for some time (up to overnight in the refrigerator.) Heat canola oil in a large, heavy saute pan over medium-high heat. Working in batches if necessary, add pork, and brown all over, about 4 minutes. Pour the red wine and any remaining marinade into the pan and use a wooden spoon to scrape up any browned bits at the bottom of the pan. Transfer pan to oven. Roast pork uncovered, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing. Serve with the remaining pan sauce.

PORK WELLINGTON WITH CHERRY PORT SAUCE

Steps:

• For the pork wellington: Preheat the oven to 400 degrees F.
• In a large skillet, heat the canola oil over medium-high heat. Add the onions, season with salt and pepper and cook until the onions are soft and translucent, about 5 minutes. Remove from the heat and stir in the thyme leaves.
• Break up the cornbread in a bowl, add the onion-thyme mixture and stir to combine. Set aside.
• Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Sprinkle the pork with salt and pepper. Sear the pork, turning as needed, until golden brown all around, 3 to 4 minutes. Transfer to a plate and let cool completely. Reserve the skillet to make the sauce.
• Spray a baking sheet with nonstick cooking spray.
• On a cutting board, lay out the ham slices, overlapping them to create a rectangle about 12 inches long. Rub the tenderloin completely with the mustard and place over the ham slices. Wrap the ham over the tenderloin to seal in the mustard.
• Lay out the puff pastry sheet on a floured surface and roll out to a rectangle with the long sides 2 inches longer than the pork tenderloin. Spread the cornbread mixture around the pastry sheet, leaving about a 1-inch border all the way around. Place the wrapped tenderloin along one of the long sides of the pastry. Roll the tenderloin up in the pastry, making sure it's completely wrapped. Fold in the pastry ends, brush with the beaten egg and tuck in. Place the wrapped pork on the prepared baking sheet with the seam on the bottom and brush liberally with the beaten egg.
• Bake until the crust is golden brown and the tenderloin registers an internal temperature of 140 degrees F on an instant-read thermometer, 25 to 35 minutes. Let rest for 10 minutes, then slice and serve.
• For the cherry port sauce: In the same skillet you seared the pork, melt 1 tablespoon of the butter over medium heat, add the shallot and cook, stirring, for 30 seconds. Add the cherries, broth, port and honey. Increase the heat to high and simmer, stirring often, until the sauce is reduced to a glaze, about 10 minutes. Whisk in the remaining 1 tablespoon butter. Season with salt and pepper.

ROAST PORK TENDERLOINS WITH CRANBERRY-PORT SAUCE

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add onions; sauté until golden, about 8 minutes. Add garlic, 1 1/2 teaspoons orange peel, sage, and 1 teaspoon thyme; stir 1 minute. Add broth and cranberry juice; simmer until mixture is reduced to 2 1/2 cups, about 8 minutes. Strain sauce into heavy medium saucepan, pressing on solids with back of spoon. Add cranberries and sugar; boil just until berries pop, about 5 minutes. Mix Port and cornstarch in small bowl to blend. Add to sauce; boil until sauce thickens, about 1 minute. Season to taste with salt and pepper. (Cranberry sauce can be made 1 day ahead. Cover and refrigerate.)
• Mix remaining 4 1/2 teaspoons thyme, 1 1/2 teaspoons salt, and 1 1/2 teaspoons pepper in small bowl. Place pork in large baking dish. Pat dry with paper towel. Brush with 2 tablespoons oil. Rub thyme mixture over pork. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 400°F. Heat remaining 1 tablespoon oil in heavy large ovenproof skillet over high heat. Add pork and cook until brown, turning frequently, about 5 minutes. Transfer skillet to oven and roast pork until instant-read thermometer inserted into thickest part of pork registers 150°F, about 20 minutes. Transfer pork to platter; cover to keep warm. Add cranberry sauce and remaining 1 1/2 teaspoons orange peel to same skillet and bring to simmer, stirring frequently.
• Cut pork into 1/2-inch-thick diagonal slices. Divide slices among 8 plates. Drizzle sauce over and serve.

PORK MEDALLIONS WITH CRANBERRY SAUCE

Steps:

• Sprinkle pork with salt and pepper. In a large nonstick skillet coated with cooking spray, cook pork in batches over medium heat for 3-5 minutes on each side or until juices run clear. Remove and keep warm., Add the cranberry sauce, barbecue sauce, water, garlic and five-spice powder to the skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until thickened. Serve with pork.

PORK MEDALLIONS WITH PORT AND DRIED CRANBERRY SAUCE

Steps:

• Place cranberries in a small saucepan over medium low heat. Add water and stir together. Bring to a simmer and let simmer for 3 minutes. Drain, reserving both cranberries and cooking liquid. Set aside.
• In a large skillet, heat oil over medium heat. Season pork medallions with salt and pepper and add to skillet. Saute on both sides until browned and no longer pink inside, about 3 minutes per side. Transfer to a platter, cover loosely and keep warm.
• In the same skillet, add chopped shallot and cook for 30 seconds. Pour in port and vinegar and bring to a boil, stirring to scrape up any brown bits on the bottom of the skillet. Boil until liquid is reduced by half, 3 to 5 minutes. Add chicken stock, thyme and reserved cranberry liquid; boil all together until reduced by half, 5 to 7 minutes.
• In a small bowl dissolve cornstarch in 1 tablespoon water and mix together. Whisk mixture into saucepan and let simmer, stirring, until sauce is slightly thickened and glossy. Stir in reserved cranberries and season with salt and pepper to taste. Spoon sauce over pork and serve.

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.

PORK TENDERLOIN WITH PORT SAUCE

Steps:

• Heat oil in a medium, heavy-bottomed skillet over high heat.
• Pat pork dry, and season with salt and pepper.
• Cook pork in oil until brown, about 4 minutes or until cooked to desired doneness.
• Transfer to a warm platter; set aside.
• Remove skillet from heat.
• Discard fat, and add port; return skillet to heat.
• Deglaze pan, scraping with a wooden spoon to loosen the browned bits from the bottom.
• Continue cooking until sauce is reduced to about 2 tablespoons.
• Add stock, and cook until sauce is lightly syrupy, about 4 minutes.
• Whisk in butter, a little at a time, gently shaking pan while whisking.
• Stir in vinegar.
• Taste, and adjust for seasoning.
• Spoon sauce over pork, and serve immediately.

PORK TENDERLOIN WITH CRANBERRY SAUCE

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.

ROASTED PORK TENDERLOIN WITH CRANBERRY-PORT SAUCE

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.

SLOW COOKER CRANBERRY PORK

Steps:

• In a medium bowl, stir together the cranberry sauce, salad dressing, and onion. Place pork in a slow cooker, and cover with the sauce mixture.
• Cover, and cook on High for 4 hours, or on Low for 8 hours. Pork is done when the internal temperature has reached 145 degrees F (63 degrees C).

PORT SAUCE

Steps:

• Combine cranberry sauce with port. Place in a saucepan over medium heat, bring to a boil and simmer for 5 min. Thin with a little water, if necessary, and serve over pork tenderloin.

PORK TENDERLOIN WITH CRANBERRY AND PORTO WINE SAUCE

Steps:

• Like most recipes, remember to adjust the above quantities to your taste preferences and should be considered as basic guidelines.
• Melt butter in saucepan.
• In saucepan color both sides 1 or 2 minutes per side.
• Set aside and keep meat warm in a 200°F preheated oven.
• In same saucepan, add all other ingredients and cook for about 5 minutes.
• Now add to the saucepan the set aside meat, cover and cook another 5 minutes.
• Do not overcook since pork tenderloin with light pink center.
• Taste the sauce and add a little more Porto wine if necessary.
• Asparagus and or zucchinis are appropriate with this dish, pan fried potatoes or oven baked are also suggested.

TENDERLOIN STEAKS WITH CRANBERRY-PORT SAUCE AND GORGONZOLA CHEESE

Steps:

• Melt 2 tablespoons butter in saucepan over medium-high heat. Add garlic and shallot, then 1 cup broth, Port and cranberries. Boil liquid until reduced to 1/2 cup, about 8 minutes. Set sauce aside.
• Melt remaining 2 tablespoons butter in large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet; cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to plate; cover loosely with foil. Add rosemary to skillet, then sauce and remaining 1/4 cup broth. Boil 1 minute, scraping up browned bits. Season with salt and pepper; spoon sauce over steaks. Top each with cheese.