Pork Tenderloin With Balsamic-Cranberry Sauce

From: Chef #775207

On Oct 18, 2009

I have a difficult time cooking pork, so it was a bit dry but the sauce is so good it made up for the pork. Maybe chops might turn out better for me. I will make this again.

From: FrenchBunny

On Oct 13, 2009

The flavors of this dish was simply wonderful. Made it as it is written. The tenderloin was so juicy and moist. The sauce was absolutely delicious with the light sweetness of the cranberries. It is good that it doesnt take too long to cook. Great for during the week. I will be making this dish again. Made for the Think Pink Oct'09. Thanks for posting your recipe Nimz..

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.