Ingredients: |
Ingredients: 3 T butter
2 C chopped onions
4 garlic cloves minced
(Divided use*)
*3 t grated orange peel (1 1/2 t & 1 1/2 t)
1 1/2 t dried sage leaves
*5 1/2 t dried thyme leaves (1 t & 4 1/2 t)
2 C canned low sodium chicken broth
1 1/2 C cranberry juice cocktail
2 C fresh or frozen (unthawed) cranberries (8 oz) (strain, then add)
1/2 C sugar
1/4 C tawny port
1 T cornstarch
1 1/2 t salt
1 1/2 t ground pepper
3 1-LB pork tenderloins, trim fat
3 T veg oil
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Directions: |
Directions:SAUCE
Melt butter in heavy large skillet over medium-High heat. Add onions; sauté until golden, about 8 min.
Add garlic, 1 1/2 t orange peel, sage and 1 t thyme; stir 1 minute.
Add broth and cranberry juice; simmer until mixture is reduced to 2 1/2 cups, about 8 minutes.
Strain sauce into heavy medium saucepan, pressing on solids with back of spoon.
Add cranberries and sugar; boil just until berries pop, about 5 min
Mix port and cornstarch in small bowl to blend.
Add to sauce; boil until sauce thickens, about 1 min
Season to taste w salt and pepper.
RUB
Mix *remaining* 4 1/2 t thyme, 1 1/2 t salt and 1 1/2 t pepper in small bowl.
Place pork in large baking dish. Pat dry with paper towel. Brush with 2 T oil. Rub thyme mixture over pork.
Preheat oven to 400 degrees. Heat remaining 1 T oil in heavy large oven-proof skillet over high heat. Add pork and cook until brown, turning frequently, about 5 min.
Transfer skillet to oven and roast pork until instantly-read thermometer inserted into thickest part of pork registers 150 degrees, about 20 min.
Transfer pork to platter; cover to keep warm.
*add cranberry sauce and remaining 1 1/2 t orange peel to same skillet and bring to to simmer: stirring frequently.
Cut pork into 1/2” thick diagonal slices. Divide slices among 8 plates. Drizzle sauce over and serve.
*serve with polenta triangles and green beans with balsamic shallot butter* |
This recipe for Roast Pork Tenderloins w Cranberry Port Sauce is from