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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%

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Pork Tenderloin With Balsamic-Cranberry Sauce

Recipe #53133 | 40 min | 15 min prep | add private note
~Nimz~

By: ~Nimz~
Feb 3, 2003

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SERVES 2 (change servings and units)

Ingredients

Directions

  1. 1
    Preheat oven to 450°F.
  2. 2
    Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat.
  3. 3
    Sprinkle pork with salt and pepper.
  4. 4
    Sear pork on all sides, about 2 minutes.
  5. 5
    Place skillet with pork in oven.
  6. 6
    Roast pork until thermometer inserted into center registers 155°F, about 10 minutes.
  7. 7
    Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat.
  8. 8
    Add onion and rosemary; sauté until onion softens, about 3 minutes.
  9. 9
    Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes.
  10. 10
    Transfer pork to work surface.
  11. 11
    Scrape any juices from large skillet into cranberry mixture.
  12. 12
    Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes.
  13. 13
    Season with salt and pepper.
  14. 14
    Slice pork and serve with sauce.

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Featured Reviews for This Recipe

From: Tucsonbrat

On Apr 7, 2009

This made a delicious Sunday dinner for the two of us. It is easy to prepare and the flavors are simply wonderful. I served it with a butternut squash risotto and steamed green beans. Try this one, you will love it!

1 person found this review helpful

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  • From: MichelliBelli

    On Mar 15, 2009

    With all these reviews I knew it was a winner and I was right, and so were they! Great sauce which was a great addition to the overall taste of the pork. Company worthy, and I am so glad I chose this to make while I was having it, because I got thumbs up from everyone! Kudos for this awesome addition to my favorite pork dishes!

    0 people found this review helpful

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    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.

    8 people found this review helpful

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  • reviewer icon

    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.

    6 people found this review helpful

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  • Read all 57 reviews

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