Pork Tenderloin with Cranberries Recipe

Pork Tenderloin with Cranberries Recipe
Pork Tenderloin with Cranberries Recipe photo by Taste of Home
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Pork Tenderloin with Cranberries Recipe

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Tender pork with cranberry sauce leads Gerry Holcomb's list of best recipes to serve family and guests. “Pine nuts make a nice garnish," she adds from Fairfax, California.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 pork tenderloins (1 pound each), cut into 1-inch slices
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • CRANBERRY SAUCE:
  • 1/3 cup finely chopped red onion
  • 1 garlic clove, minced
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 2/3 cup white wine or chicken broth
  • 2 tablespoons orange juice concentrate
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon reduced-sodium chicken bouillon granules
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

Flatten pork slices to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet over medium heat, cook pork in oil in batches until meat is no longer pink. Remove and keep warm.
In the same skillet, saute onion in drippings until tender. Add garlic; saute 1 minute longer. Stir in the cranberry sauce, wine, orange juice concentrate, vinegar, mustard, bouillon, salt and pepper; heat through. Serve with pork. Yield: 8 servings.
Originally published as Pork Tenderloin Medallions in Country Woman October/November 2007, p27

  • 2 pork tenderloins (1 pound each), cut into 1-inch slices
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • CRANBERRY SAUCE:
  • 1/3 cup finely chopped red onion
  • 1 garlic clove, minced
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 2/3 cup white wine or chicken broth
  • 2 tablespoons orange juice concentrate
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon reduced-sodium chicken bouillon granules
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  1. Flatten pork slices to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet over medium heat, cook pork in oil in batches until meat is no longer pink. Remove and keep warm.
  2. In the same skillet, saute onion in drippings until tender. Add garlic; saute 1 minute longer. Stir in the cranberry sauce, wine, orange juice concentrate, vinegar, mustard, bouillon, salt and pepper; heat through. Serve with pork. Yield: 8 servings.
Originally published as Pork Tenderloin Medallions in Country Woman October/November 2007, p27

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