"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Roast Pork Tenderloins with Cranberry Port Sauce Recipe

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This recipe for Roast Pork Tenderloins with Cranberry Port Sauce, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Daphne Cassin
Added: Tuesday, January 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 TBS butter
2 cups chopped onions
4 garlic cloves
3 tsp grated orange peel
1 1/2 tsp dried sage leaves
5 1/2 tsp dried thyme
2 cups canned low salt chicken broth
1 1/2 cups cranberry juice cocktail
2 cups fresh or frozen (unthawed) cranberries
1/2 cup sugar
1/4 cup tawny port
1 TBS cornstarch
1 1/2 tsp salt
1 1/2 tsp pepper
3 One pound pork tenderloins
3 TBS vegetable oil

Directions:
Directions:
Melt butter in heavy skillet over medium high heat. Add onions, saute until golden, about 8 minutes. Add garlic, 1 1/2 tsp orange peel, sage, and 1 tsp thyme; stir 1 minute. Add broth and cranberry juice; simmer until mixture is reduced about 8 minutes. Strain sauce into medium heavy sauce pan, pressing solids with back of spoon. Add cranberries and sugar. Boil just until berries pop, about 5 minutes. Mix Port and cornstarch in small bowl to blend. Add to sauce; boil until sauce thickens, about 1 minute. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Mix remaining 4 1/2 tsp thyme, 1 1/2 tsp salt and 1 1/2 tsp pepper in small bowl. Place pork in large baking dish. Brush with 2 TBS oil. Rub thyme mixture over pork. (Can be prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 400F. Heat remaining 1 TBS oil in heavy large oven proof skillet over high heat. Add pork and cook until brown, turning frequently, about 5 minutes. Transfer skillet to oven and roast pork until instant-read thermometer inserted into thickest part of pork registers 150F, about 20 minutes. Transfer pork to platter; cover and keep warm. Add cranberry sauce and remaining 1 1/2 tsp orange peel to same skillet and bring to simmer, stirring frequently. Cut pork into 1/2 inch thick diagonal slices. Drizzle sauce over pork and serve.

Number Of Servings:
Number Of Servings:
8

 

 

 

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