Pork Tenderloin with Cranberry Port Sauce

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 301.5
  • Total Fat: 11.0 g
  • Cholesterol: 97.6 mg
  • Sodium: 150.3 mg
  • Total Carbs: 16.4 g
  • Dietary Fiber: 1.3 g
  • Protein: 32.2 g

View full nutritional breakdown of Pork Tenderloin with Cranberry Port Sauce calories by ingredient
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A great special occasion meal! A great special occasion meal!
Number of Servings: 12


    * Butter, unsalted, 3 tbsp
    * Onions, raw, 2 cup, chopped
    * Garlic, 4 cloves
    * Orange Peel, 1 tbsp
    * Chicken Broth 99% Fat Free, 2 cup
    * Cranberry Juice, 1.5 cup
    * Cranberries, 2 cup, whole
    * Granulated Sugar, .5 cup
    * Red Wine, 2 fl oz
    * Cornstarch, 1T
    * Pork Tenderloin, 3 - 1lb tenderloins
    * Canola Oil, 1 tbsp


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 wine 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 the tablespoon of oil. Rub thyme mixture over pork. (Can be prepared 1 day ahead. Cover and refrigerate.)

Preheat oven to 400°F. Spray a heavy large ovenproof skillet with oil (Pam) and heat 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 12 plates. Drizzle sauce over and serve.

12 - 2oz servings.

Number of Servings: 12

Recipe submitted by SparkPeople user CYNTHIAMCG.

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