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.)
My Private Note
Units: US | Metric
- 1Pound pork slices until 1/4 inch thick.
- 2Lightly sprinkle with salt and pepper.
- 3In a large, heavy frying pan, heat butter and oil over medium heat.
- 4Add pork and sauté for about 3 minutes or until cooked, turning once.
- 5Remove pork and set aside.
- 6Add onion to frying pan and sauté for 2 minutes or until tender.
- 7Stir in stock, vinegar, syrup and cranberries; bring to a boil.
- 8Cook for 3 to 5 minutes or until slightly thickened.
- 9Add salt and pepper to taste.
- 10Return pork to mixture and heat through.
Browse Our Top Pork Recipes
You Might Also Like...View All Pork Recipes
Nutritional Facts for Pork Tenderloin Cutlets With Cranberry Maple Sauce
Serving Size: 1 (217 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 243.2
- Calories from Fat 99
- Total Fat 11.0 g
- Saturated Fat 3.8 g
- Cholesterol 83.2 mg
- Sodium 173.4 mg
- Total Carbohydrate 9.2 g
- Dietary Fiber 0.5 g
- Sugars 6.1 g
- Protein 25.2 g