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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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.
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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- 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: 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!
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!
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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