Name: Pork Tenderloin Cutlets With Cranberry Maple Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 lb pork tenderloin, cut into 1/2 inch thick slices; salt & freshly ground black pepper; 1 tablespoon butter; 1 tablespoon vegetable oil; 1 small onion, chopped fine; 1 cup chicken stock; 2 tablespoons balsamic vinegar; 1 tablespoon maple syrup (or to taste); 1/4 cup dried cranberries (Craisins)

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Recipe by PanNan

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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.)

Ready In:: 25mins
Serves:
Units:

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ingredients

1 lb pork tenderloin, cut into 1/2 inch thick slices
salt & freshly ground black pepper
1 tablespoon butter
1 tablespoon vegetable oil
1 small onion, chopped fine
1 cup chicken stock
2 tablespoons balsamic vinegar
1 tablespoon maple syrup (or to taste)
¹⁄₄ cup dried cranberries (Craisins)

directions

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.

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RECIPE MADE WITH LOVE BY

@PanNan

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@PanNan

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"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.)"

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review by Sodak1951

10/12/2008

I used loin chops and pounded them down, followed the rest of the recipe and really loved the sauce. I always use aged balsamic, which is very sweet, so we needed to use a little more maple syrup when tasting. Will definitely do this one again.

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review by GaylaV

7/11/2008

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.

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review by Sageca

11/29/2006

What a great meal Nan! I must admit I added a bit more maple syrup.I served with fried polenta; great combination.Thank you for posting this one. Rita

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review by Elmotoo

6/20/2006

I cranked this dish out & we gobbled it up fast!!! Next time, I'll use more maple syrup because I really couldn't taste it well enough. This is an easy, fast & delicious dish - thank you!!

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review by lauralie41

9/24/2005

I used the thin cut, boneless pork chops and did not pound them. The sauce was very good with the pork chops, perfect amount of sweet from the syrup and tart from the cranberries! We enjoyed these pork chops a quick and easy meal.

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