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    You are in: Home / Recipes / Pork Tenderloin With Balsamic-Cranberry Sauce Recipe
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    Pork Tenderloin With Balsamic-Cranberry Sauce

    Pork Tenderloin With Balsamic-Cranberry Sauce. Photo by FrenchBunny

    1/7 Photos of Pork Tenderloin With Balsamic-Cranberry Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 450°F.
    2. 2
      Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat.
    3. 3
      Sprinkle pork with salt and pepper.
    4. 4
      Sear pork on all sides, about 2 minutes.
    5. 5
      Place skillet with pork in oven.
    6. 6
      Roast pork until thermometer inserted into center registers 155°F, about 10 minutes.
    7. 7
      Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat.
    8. 8
      Add onion and rosemary; sauté until onion softens, about 3 minutes.
    9. 9
      Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes.
    10. 10
      Transfer pork to work surface.
    11. 11
      Scrape any juices from large skillet into cranberry mixture.
    12. 12
      Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes.
    13. 13
      Season with salt and pepper.
    14. 14
      Slice pork and serve with sauce.

    Ratings & Reviews:

    • on March 20, 2003

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 03, 2003

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 15, 2011

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (80)

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    Nutritional Facts for Pork Tenderloin With Balsamic-Cranberry Sauce

    Serving Size: 1 (280 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 315.9
     
    Calories from Fat 118
    37%
    Total Fat 13.1 g
    20%
    Saturated Fat 6.9 g
    34%
    Cholesterol 96.6 mg
    32%
    Sodium 338.7 mg
    14%
    Total Carbohydrate 23.4 g
    7%
    Dietary Fiber 1.2 g
    5%
    Sugars 20.5 g
    82%
    Protein 25.3 g
    50%

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