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Prep 15 mins
Cook 10 mins
I was looking for a recipe to use up some dried cranberries and to try the maple syrup I received in the food swap. This one, printed in the Houston Chronicle, caught my eye. Pork tenderloin cutlets are delicious, the sauce is very nice, and the dish is prepared in minutes! Cranberries and maple - defintely Wisconsin (Midwest U.S.)
- Pound pork slices until 1/4 inch thick.
- Lightly sprinkle with salt and pepper.
- In a large, heavy frying pan, heat butter and oil over medium heat.
- Add pork and sauté for about 3 minutes or until cooked, turning once.
- Remove pork and set aside.
- Add onion to frying pan and sauté for 2 minutes or until tender.
- Stir in stock, vinegar, syrup and cranberries; bring to a boil.
- Cook for 3 to 5 minutes or until slightly thickened.
- Add salt and pepper to taste.
- Return pork to mixture and heat through.
What a coincidence-I was looking to use my food swap ingredients too and stumbled on this terrific recipe. I used pork scotch fillet steaks (which may only be available in Australia) and cooked off my onion first, then threw the steaks into the pan with it as I can't be bothered putting things in and out of pans whilst other things cook;-). It still worked a treat and tasted fantastic. Thanks.
i convection roasted the tenderloins whole, 10 mins/side.i sliced it and served it in the sauce, delish !!
This is the most wonderful recipe. The pork comes out melt in your mouth tender and so juicy. I had to use a lot of discipline not to go for more. I have to tell you that if I hadn't already picked my top two for the ZWT4 this one would have been fighting for one of those places. I chose to cook the tenderloin as a whole and then cut it up to serve. I think it helped to keep it so juicy. I put it in a casserole and poured the onions and juice over top and baked at 375F for about 30 minutes (no lid). Thanks for sharing this terrific recipe.