I keep reading about how pork tenderloin is a lean and healthier meat option. In our house we love it and are always looking for new recipes and flavor combinations. I came across this recipe that sounded delicious and lived up to the standards. The cranberry sauce is simple to make and makes it feel like fall. My family makes two different types of cranberry sauce for Thanksgiving and always have a bunch left over long after we have eaten the turkey. This would also be a good way to use up lsome of that eft over cranberry sauce with a different protein.
Pork Tenderloin with Balsamic-Cranberry Sauce
Yields: 4 servings
Source: Confections of a Foodie Bride
Estimated time: 45 minutes
Ingredients:1 cup whole cranberries
1 cup water
2 Tbsp sugar (more to taste, if desired)
1 Tbsp olive oil
1 1/2 lbs pork tenderloin
1 Tbsp butter
1/2 cup chopped shallot (or onion)
1 clove garlic, minced
1 Tbsp chopped fresh rosemary
1 cup reduced sodium chicken broth
2 Tbsp balsamic vinegar
- Bring water, sugar, and cranberries to a boil and simmer for about 15 minutes, until the berries and most of the water cooks off, leaving a homemade whole-berry cranberry sauce.
- Preheat oven to 400. Add olive oil to an oven-proof saute pan over medium-high heat.
- Pat pork loin with paper towels to dry. Season liberally with with salt and pepper and place in pan.
- Sear pork on all sides and place pan in the oven.
- Roast until thermometer inserted into center registers 155, about 20 minutes.
- Let meat rest in the pan for 5 minutes and then transfer to a plate and tent with foil.
- Place pan over medium-high heat and add butter, shallot, and rosemary. Cook until shallots are soft, about 3 minutes. Add garlic and cook for 1 minute more.
- Add broth and scrape up the bits from the bottom and sides of the pan.
- Add cranberry sauce and vinegar and bring to a boil, reducing heat to medium-low and simmering for ~15 minutes, until sauce has thickened.
- Slice tenderloin to desired thickness and serve with sauce.