Ingredients: |
Ingredients: 3 Tbsp. butter
2 cups onions, chopped
4 garlic cloves, minced
3 tsp. grated orange zest
1 1/2 tsp. dried sage leaves
5 1/2 tsp. Herbs de Provence
2 cups chicken stock
1 1/2 cups cranberry juice
2 cups cranberries, frozen or fresh
1/2 cup sugar
1/4 cup Tawny Port
1 Tbsp. cornstarch
1 1/2 tsp. salt
1 1/2 tsp. freshly ground black pepper
3 (1-lb.) pork tenderloins
3-5 Tbsp. vegetable oil
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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 zest, sage and 1 tsp. Herbs de Provence; stir 1 minute. Add stock and cranberry juice; simmer until mixture is reduced to 2 1/2 cups, about 8 minutes.
Strain sauce into heavy medium saucepan, 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. Mix remaining herbs, 1 1/2 tsp. salt and 1/2 tsp. pepper in small bowl. Place pork in large baking dish. Pat dry with paper towels. Brush with 2 Tbsp. oil. Rub herb mixture over pork. Preheat oven to 400º. Heat remaining oil in heavy large ovenproof 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 park of pork registers 140 degrees, about 15-20 minutes. Transfer pork to platter, cover to keep warm. Add cranberry sauce and remaining orange zest to same skillet and bring to a simmer, stirring frequently.
Cut pork into 1/3 in diagonal slices. Place pork on serving platter and pour sauce over. |
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