1 of 5 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (271g) Recipe makes 2 servings The following items or measurements are not included below: 1 tablespoon balsamic vinegar |
||
| Calories 327 | ||
| Calories from Fat 137 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.3g | 23% | |
| Saturated Fat 7.7g | 38% | |
| Monounsaturated Fat 5.2g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 97mg | 32% | |
| Sodium 322mg | 13% | |
| Potassium 536mg | 15% | |
| Total Carbohydrate 22.4g | 7% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 19.4g | ||
| Protein 25.1g | 50% | |
people who like this recipe also like:
Oven-Fried Chicken Chimichangas
By: Miss Annie
Italian Beef Patties with Balsamic Cream Sauce
By: Lorac
By: JustJanS
By: P4
By: Lennie
Pork Tenderloin With Balsamic-Cranberry Sauce
By: ~Nimz~
Feb 3, 2003
.
SERVES 2
Ingredients
- 1 1/2 tablespoons butter
- 1 (8-10 ounce) pork tenderloins
- 1/2 cup chopped onion
- 1 tablespoon chopped fresh rosemary
- 1/2 cup chicken broth
- 1/3 cup canned whole berry cranberry sauce
- 1 tablespoon balsamic vinegar
Directions
1
Preheat oven to 450°F.2
Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat.3
Sprinkle pork with salt and pepper.4
Sear pork on all sides, about 2 minutes.5
Place skillet with pork in oven.6
Roast pork until thermometer inserted into center registers 155°F, about 10 minutes.7
Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat.8
Add onion and rosemary; sauté until onion softens, about 3 minutes.9
Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes.10
Transfer pork to work surface.11
Scrape any juices from large skillet into cranberry mixture.12
Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes.13
Season with salt and pepper.14
Slice pork and serve with sauce.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Pork Tenderloin With Balsamic-Cranberry Sauce recipes
Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Pork
- Preparation > Time to Make > < 60 mins
- Preparation > Number of Servings > For 1 or 2
Featured Reviews for This Recipe
From: Janni402
On May 5, 2008
Great recipe, Nimz! So simple & delish everyone should give it a try. Prior to seering meat I sprinkled with a little cumin & chili powder. I used two 1 pound tenderloins, so I doubled the sauce. I used jellied cranberry rather than whole due to personal preference. Unlike other reviewers I thought the balsamic came through nicely. The sauce was a perfect combo of sweet & tangy. This one is MOST DEFINITELY A KEEPER!
From: mickie49
On Jun 3, 2003
My family loved the flavorcombination of the sauce, but were not crazy about the texture of the whole berries. The second time, I used the canned cranberry jell and the went wild! A definite keeper! Thanx, Mean Chef.
From: DDW
On Sep 14, 2003
We love cranberries with pork and the flavor was really good. I made 2 (1.10lb) tenderloins and it took a lot longer than 10 minutes (I did use a thermometer) so take note if you do more than one piece of pork. Since I made more meat I doubled the sauce recipe which turned out great. I was a bit dissappointed that you can't taste the balsamic vinegar like I had hoped. Along with it I made garlic mashed potatoes and used sauce on them too, and roasted zuchinni. It was an enjoyable meal.
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved