Pork Tenderloin With Balsamic-Cranberry Sauce

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photo by Swirling F. photo by Swirling F.
photo by Swirling F.
photo by The 500 Chef photo by The 500 Chef
photo by Keith R. photo by Keith R.
photo by Keith R. photo by Keith R.
photo by The 500 Chef photo by The 500 Chef
Ready In:
40mins
Ingredients:
7
Serves:
2
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ingredients

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directions

  • Preheat oven to 450°F.
  • Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat.
  • Sprinkle pork with salt and pepper.
  • Sear pork on all sides, about 2 minutes.
  • Place skillet with pork in oven.
  • Roast pork until thermometer inserted into center registers 155°F, about 10 minutes.
  • Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat.
  • Add onion and rosemary; sauté until onion softens, about 3 minutes.
  • Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes.
  • Transfer pork to work surface.
  • Scrape any juices from large skillet into cranberry mixture.
  • Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes.
  • Season with salt and pepper.
  • Slice pork and serve with sauce.

Questions & Replies

  1. Looks yummy.
     
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Reviews

  1. The flavor of browned and roasted pork with fresh rosemary, cranberry and balsamic vinegar are combined by Mean Chef to produce a wonderfully thick dense sauce. The whole cranberry and onions added texture. The layering of flavors was so well balanced that no one ingredient domminated the rest. A very easy to make main dish.
     
  2. My family loved the flavorcombination of the sauce, but were not crazy about the texture of the whole berries. The second time, I used the canned cranberry jell and the went wild! A definite keeper! Thanx, Mean Chef.
     
  3. This was a big hit for the boyfriend and I. I loved how the flavors blended together. It was a refreshing change that just made sense! Next time I cook this though I will instead grill or smoke the pork loin. I also am considering some orange zest or perhaps marinating the pork loin first in some sort of orange or lemon based marinade. I did not have fresh rosemary on hand but the dried worked really well and come this summer, I will definatly be using that from the garden for this recipe!
     
  4. We love cranberries with pork and the flavor was really good. I made 2 (1.10lb) tenderloins and it took a lot longer than 10 minutes (I did use a thermometer) so take note if you do more than one piece of pork. Since I made more meat I doubled the sauce recipe which turned out great. I was a bit dissappointed that you can't taste the balsamic vinegar like I had hoped. Along with it I made garlic mashed potatoes and used sauce on them too, and roasted zuchinni. It was an enjoyable meal.
     
  5. I thought this was tremendous...excellent flavor. Definitely company-worthy. I took some liberties with the recipe. First of all, I used about 2lbs of pork tenderloins. I did brown them in a skillet but then I transferred them to a baking dish and set some sprigs of fresh rosemary on and around them, partially covered them with foil and baked. While they were baking, I sauteed 1 large onion, probably about 1+ cup with lots of chopped rosemary, added the same 1/2 cup chicken broth, a whole can of cranberry sause and a generous, unmeasured sprinkling of balsamic. I let that cook til it was thickened and then poured it over the pork, cooked it uncovered for a while longer. It was really superb.
     
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Tweaks

  1. Very good, the pork came out perfectly cooked. I gave it four stars instead of five because I altered the recipe a bit and used shallots instead of onions so can not accurately rate the recipe. Also I doubled the sauce recipe and served the extra over rice. I LOVE sauces!
     
  2. So very good Cathy, thank you for posting this recipe! I used thin sliced boneless pork chops instead of a tenderloing. Browned the chops in my electric skillet using 1 tablespoon of butter. Added the chicken broth, cranberry sauce, balsamic vinegar, dried rosemary and minced onion. Turned the electric skillet down to 250 degrees and let cook until the sauce reduced a bit. Loved the rosemary and balsamic vinegar with the cranberry sauce. Wonderful pork chops! I served justcallmetoni's Recipe #197048 with the chops and enjoyed very much!
     
  3. This is fabulous!!! A very elegant dish - great for serving to company and easy to make. The smell of the sauce simmering was just wonderful. I loved the whole cranberries - I wouldn't want to substitute as they add to the dish visually as well as by taste and texture. I had to substitute shallots for the onions and I also had to use dried rosemary (a smaller amount) instead of fresh. I had a good sized tenderloin and found that it took a little longer than 10 minutes - closer to 15. I am going to have to double the sauce next time though - I couldn't get enough of it. Thanks MEAN CHEF!
     

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I was one of the original members of Recipezaar that was truly a community of individuals that enjoyed each other in forums and chat rooms. I've been a member of this site since 2003. Made some tremendous friends that I still think of often. I'll continue coming here because my recipes are here and so many more that I tried over the years as a member. It's just a tad boring now and just another recipe site like all the rest. Sad.
 
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