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Roast Pork Tenderloins with Cranberry Port Sauce Recipe

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This recipe for Roast Pork Tenderloins with Cranberry Port Sauce is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 400ºF. 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 150ºF, 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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