Pork Tenderloin with Cranberry Sauce Recipe

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Pork Tenderloin with Cranberry Sauce Recipe

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Our Test Kitchen came up with this easy, elegant entree. The pork medallions are so pretty on the table.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.

Ingredients

  • 2 pork tenderloins (1 pound each)
  • Salt and pepper to taste
  • 2 teaspoons butter
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1/2 cup cranberry juice
  • 1/3 cup heavy whipping cream
  • 1/4 cup burgundy wine or additional cranberry juice
  • 1-1/2 teaspoons cornstarch
  • 1/4 cup unsweetened apple juice

Directions

Cut tenderloins into 1/2-in. slices; flatten to 1/4-in. thickness. Sprinkle with salt and pepper. In a skillet over medium-high heat, brown pork on both sides in butter in batches. Remove and keep warm.
In a bowl, combine the cranberry sauce, cranberry juice, cream and wine or additional juice. Pour into the skillet; simmer, uncovered, for 7-10 minutes or until reduced by half. Combine cornstarch and apple juice until smooth; gradually stir into cranberry mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Pour over pork. Yield: 6 servings.
Originally published as Pork Tenderloin with Cranberry Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p150

Nutritional Facts

6 slice: 363 calories, 11g fat (6g saturated fat), 106mg cholesterol, 95mg sodium, 33g carbohydrate (23g sugars, 1g fiber), 30g protein.

  • 2 pork tenderloins (1 pound each)
  • Salt and pepper to taste
  • 2 teaspoons butter
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1/2 cup cranberry juice
  • 1/3 cup heavy whipping cream
  • 1/4 cup burgundy wine or additional cranberry juice
  • 1-1/2 teaspoons cornstarch
  • 1/4 cup unsweetened apple juice
  1. Cut tenderloins into 1/2-in. slices; flatten to 1/4-in. thickness. Sprinkle with salt and pepper. In a skillet over medium-high heat, brown pork on both sides in butter in batches. Remove and keep warm.
  2. In a bowl, combine the cranberry sauce, cranberry juice, cream and wine or additional juice. Pour into the skillet; simmer, uncovered, for 7-10 minutes or until reduced by half. Combine cornstarch and apple juice until smooth; gradually stir into cranberry mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Pour over pork. Yield: 6 servings.
Originally published as Pork Tenderloin with Cranberry Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p150

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