Pork Tenderloin with Cranberry Port Sauce
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
Introduction
A great special occasion meal! A great special occasion meal!Number of Servings: 12
Ingredients
-
* 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
Directions
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.
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.
