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Home -> Main Dishes -> Pork
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Roasted Pork Tenderloin with Cranberry-Port Sauce
| Recipe Rating: N/A Printer Friendly | Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
Sauce: 3 tbsp. butter 2 cups chopped onion 4 cloves garlic, minced 1 1/2 tsp. finely grated orange peel 1 1/2 tsp. dried sage 1 tsp. dried thyme 2 cups chicken broth 1 1/2 cups cranberry juice cocktail 2 cups fresh or frozen cranberries 1/2 cup sugar 1/4 cup tawny port 1 tbsp. cornstarch
Pork: 4 1/2 tsp. dried thyme 1 1/2 tsp. salt 1 1/2 tsp. pepper 3 pork tenderloins, about 1 pound each 3 tbsp. vegetable oil, divided
Directions
For Sauce: Melt butter in a large skillet. Add onions and cook until golden, about 8 minutes. Add garlic, orange peel, sage and thyme and cook 1 minute. Add broth and cranberry juice and boil until reduced to 2 1/2 cups. Strain into a medium saucepan and add cranberries and sugar. Boil until berries pop, about 5 minutes. Stir together port and cornstarch and add to sauce. Boil until thickened, about 1 minute.
For Pork: Mix together thyme, salt and pepper in a small bowl. Place pork in a large baking pan. Brush with 2 tbsp. oil. Rub thyme mixture all over pork. Preheat oven to 400 degrees. Heat remaining 1 tbsp. oil in a large skillet. Add pork and brown on all sides. Transfer pork to baking pan and roast to 150 degrees, about 20 minutes. Let pork stand 5 minutes. Slice and serve with warm sauce.
Serves 6 to 8.
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