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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% | |
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.
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Chicken With Tarragon, Garlic & Olives
Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Pork > Loins
- Preparation > Time to Make > < 60 mins
- Preparation > Number of Servings > For 1 or 2
Featured Reviews for This Recipe
From: RachelB-KY
On Nov 21, 2009
This was really good. The only problem I has was that it took longer than 10 minutes for the pork to cook and it took about 15 minutes for the sauce to get thick. I'm not sure what happened or what I did wrong. But.. all in all it was delicious and I will be using again.
From: discriminating tastes...
On Nov 10, 2009
We made with 2 pork chops. Very yummy. For just the 2 of us, dried rosemary would have been fine. I added about a teaspoon of brown sugar and a dash of black pepper. Will make again.
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.
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