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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pork Tenderloin with Cranberry and Roasted Garlic Sauce Recipe

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This recipe for Pork Tenderloin with Cranberry and Roasted Garlic Sauce is from Kiki's Cookbook, 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:  
1 head garlic
3 tbsp. olive oil
1 1/2 cups cranberries
1/2 cup fresh orange juice
4 tbsp. sugar, divided
1 tsp. finely grated orange peel
1/4 cup all purpose flour
1 tsp. garlic powder
1 tsp. ground cumin
1 tsp. dried thyme
1 tsp. ground black pepper
1/2 tsp. cayenne pepper
2 - 1 lb pork tenderloins, trimmed
1/4 cup balsamic vinegar
Directions:
Directions:
Preheat oven to 350º.
Place head of garlic in small ovenproof dish. Drizzle with olive oil, cover with foil. Bake until tender, about 1 hour. Cool; peel cloves. Reserve garlic oil.
Boil cranberries, orange juice, 3 tbsp. sugar, and orange peel in medium saucepan until berries begin to burst, about 5 minutes.
Preheat oven to 400 degrees.
Whisk flour and next 5 ingredients in small bowl to blend. Brush pork with 1 tbsp. reserved garlic oil. Rub pork with spiced flour. Heat 2 tbsp. reserved garlic oil in large nonstick ovenproof skillet over medium high heat. Cook pork until browned on all sides, about 3 minutes. Transfer skillet to oven and roast pork until thermometer inserted into center registers 145 degrees, about 13 minutes. Transfer pork to platter, tent with foil.
Add roasted garlic and cranberry mixture to same skillet over medium high heat; simmer 1 minute. Add vinegar and remaining 1 tbsp. sugar; stir until slightly thickened, about 2 minutes. Cut pork into 1/2" thick slices. Arrange on plates, pour sauce over, and serve.
Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
A wonderful holiday dish!

 

 

 

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