PORK TENDERLOIN WITH CRANBERRIES

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Pork Tenderloin with Cranberries image

Tender pork with cranberry sauce leads Gerry Holcomb's list of best recipes to serve family and guests. "Pine nuts make a nice garnish," she adds from Fairfax, California.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 14

2 pork tenderloins (1 pound each), cut into 1-inch slices
Salt and pepper to taste
2 tablespoons olive oil
CRANBERRY SAUCE:
1/3 cup finely chopped red onion
1 garlic clove, minced
1 can (14 ounces) whole-berry cranberry sauce
2/3 cup white wine or chicken broth
2 tablespoons orange juice concentrate
2 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
1 teaspoon reduced-sodium chicken bouillon granules
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Flatten pork slices to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet over medium heat, cook pork in oil in batches until meat is no longer pink. Remove and keep warm. , In the same skillet, saute onion in drippings until tender. Add garlic; saute 1 minute longer. Stir in the cranberry sauce, wine, orange juice concentrate, vinegar, mustard, bouillon, salt and pepper; heat through. Serve with pork.

Nutrition Facts :

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