ROAST PORK TENDERLOINS WITH CRANBERRY-PORT SAUCE

Roast Pork Tenderloins with Cranberry-Port Sauce image

Categories Fruit Juice Garlic Onion Pork Roast Cranberry Port Winter Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 16

Ingredients

3 tablespoons butter
2 cups chopped onions
4 garlic cloves, minced
3 teaspoons grated orange peel
1 1/2 teaspoons dried sage leaves
5 1/2 teaspoons dried thyme
2 cups canned low-salt chicken broth
1 1/2 cups cranberry juice cocktail
2 cups fresh or frozen (unthawed) cranberries (about 8 ounces)
1/2 cup sugar
1/4 cup tawny Port
1 tablespoon cornstarch
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
3 1-pound pork tenderloins, excess fat trimmed
3 tablespoons vegetable oil

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.