Prep 15 mins
Cook 45 mins
A beautiful presentation for Fall and Holiday entertaining.
Make and share this Glazed Pork Tenderloin recipe from Food.com.
- 1 (3/4-1 1/2 lb) pork tenderloin, whole, butterflied
- 1⁄2 cup havarti cheese, grated
- 1⁄2 cup dried cranberries
- 2 tablespoons chives
- 2 tablespoons thyme
- 2 tablespoons basil
- 2 tablespoons marjoram
- 2 tablespoons rosemary
- 2 small garlic cloves, chopped
- salt and pepper
- 24 inches kitchen twine
- pan dripping
- 1 (16 ounce) can whole berry cranberry sauce
- 3 1⁄2 tablespoons orange liqueur (like grand marnier)
- 2 tablespoons orange juice concentrate, thawed
- 1 tablespoon fresh orange zest, chopped
- 1 teaspoon red wine vinegar
- 1⁄2 teaspoon salt
- 2 tablespoons unsalted butter
- 1⁄2 cup dried cranberries
- Preheat oven to 325 degrees F.
- Salt and pepper both sides of the butterflied pork tenderloin.
- Mix together the cheese, 1/2 cup dried cranberries, herbs, and garlic.
- Fill tenderloin and wrap.
- Secure with twine.
- Place in a roasting pan seam side down. Roast until the internal temperature reads 160 degrees F (45-60 minutes depending on tenderloin size).
- Remove from oven; place the tenderloin on a plate to rest. In the meantime make the glaze.
- Pour all of the juice out of the roasting pan and into a saucepan. Place on stovetop on medium high heat and bring to a boil.
- Cook for about 2 minutes or until slightly reduced.
- Add all glaze ingredients except the butter. Bring to a boil.
- Remove from heat, add the butter, stir until dissolved and sauce is glossy.
- Remove the twine from the tenderloin. Place the tenderloin on a serving platter. Pour glaze over pork and serve.
YUM. This is a future top 10 recipe I'm sure. The flavor combination is excellent. Loved the herb combination and the sauce is to die for. I could not find havarti cheese so I used swiss and used fresh orange juice in place of the concentrate (since I already had an orange for the zest) but other than that made as directed. I did have some technical problems as I guess I didn't get the roast tied tight enough and most of my cheese leaked out, but just scoped it up and put it on. Thanks so much Nick's Mom for a wonder and make again recipe. Did I say YUM?
OUTSTANDING, OUTSTANDING, what can I say! This is a really great recipe! I was going to make this for a dinner party, then endied up making it for from friends who are housebound for a couple of weeks. However, before taking it to them, I managed to keep a slice for myself, & I telll you, I definitely have to make this again! I did find the havarti cheese, so used that. When it came to the glaze, I added an additional Tbsp of orange zest as well as another 1/2 cup of dried cranberries! Everyone loved it, & so do I! Many thanks!
I made this for a dinner party and everyone loved it. I used more oj concentrate instead of grand marnier. When I opened my package of tenderloins it was 2 pieces instead of one, so I butterflied each piece, stuffed them and tied the two pieces together.