Cran Apple Pork Tenderloins Recipes

PORK TENDERLOIN WITH CRANBERRY APPLE CHUTNEY

Steps:

• Preheat oven to 375°F.
• Pat the pork dry with a paper towel and season with salt and pepper.
• Cover with aluminum foil and roast for 20-25 minutes.
• Remove the foil and continue roasting for 5-10 minutes, or until the internal temperature of the pork reaches 145°F.
• Remove the pork from the oven, tent with foil, and allow to rest for 5 minutes before slicing.
• Bring the water and granulated sugar to a boil in a saucepan over medium heat.
• Add in the cranberries, onion, brown sugar, cinnamon, and Holland House Red Cooking Wine.
• Continue cooking, stirring occasionally, until the cranberries begin to pop, about 5 minutes.
• Lower the heat and stir in the apples and raisins. Simmer until the sauce thickens about 10-15 minutes.
• Serve the pork tenderloin, sliced and topped with the Cranberry Apple Chutney.

PORK TENDERLOIN WITH CRANBERRY APPLE CHUTNEY

Steps:

• Preheat oven to 425°. Mix first five ingredients; rub over pork. Place on a rack in a shallow roasting pan. Roast until a thermometer reads 145°, 20-30 minutes. Remove roast from oven; tent with foil. Let stand 5 minutes before slicing., Meanwhile, in a large skillet, heat butter over medium-high heat. Add onion; saute until tender. Add remaining ingredients; cook and stir until apples are tender. Serve with pork.

PORK TENDERLOIN WITH CRAN-APPLE SAUERKRAUT

Steps:

• In a large skillet, cook bacon and leeks over medium heat 6-8 minutes or until bacon is crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Place sweet potato and water in a large microwave-safe dish. Microwave, covered, on high for 2-3 minutes or until potatoes are almost tender; drain. Stir in bacon mixture, sauerkraut, apple, cranberries, wine, brown sugar, caraway seeds and 1/4 teaspoon salt., Transfer half of the sauerkraut mixture to a greased 4-qt. slow cooker. Sprinkle pork with pepper and remaining salt; place in slow cooker. Top with remaining sauerkraut mixture. Cook, covered, on low 2-3 hours or until pork is tender (a thermometer inserted in pork should read at least 145°)., Remove pork from slow cooker; tent with foil. Let stand 10 minutes before slicing. Serve pork with sauerkraut.

ROAST PORK WITH APPLES AND CRANBERRIES RECIPE

Steps:

• Gather the ingredients. Preheat oven to 425 F.
• Spray a small, shallow roasting pan with nonstick cooking spray.
• Place pork tenderloins in roasting pan, tucking thin ends under a little to ensure even roasting.
• Surround with apple slices and sprinkle with cranberries.
• Add apple cider and cider vinegar, then sprinkle sugar and cinnamon on top of pork.
• Roast for 30 to 40 minutes, basting halfway through until thermometer registers 155 F.
• Allow for it to rest for 10 minutes before slicing.
• Serve and enjoy!

CRANBERRY APPLE STUFFED PORK LOIN

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Combine the stuffing mix and water in a mixing bowl; set aside. Grease a roasting pan with cooking spray.
• Trim the fat and connective tissue from the pork loin. Cut from one side through the middle horizontally to within 1/2-inch of the other side. Open the two sides and spread them out like an open book. Place the pork loin between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/2-inch.
• Stir the apple, cranberries, pecans, and onion into the stuffing mix. Season the pork loin with salt and pepper to taste, then spread the stuffing mix onto the cut side of the loin. Roll the pork into a firm cylinder, and secure with cooking twine. Place into the prepared roasting pan.
• Bake in the preheated oven until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Remove kitchen twine before slicing and serving.

CRAN-APPLE PORK TENDERLOINS

Steps:

• Preheat oven to 350 degrees.
• Combine first 8 ingredients in a small saucepan and bring to a boil.
• Reduce heat, cover and simmer for 20 minutes.
• Uncover and simmer for 2 minutes or until thick.
• Cool 10 minutes.
• Place mixture in a blender or food processor and process until smooth.
• Trim fat from pork and sprinkle with salt and pepper.
• Divide cranberry mixture in half.
• Brush pork with half of the cranberry mixture.
• Place pork on a broiler pan coated with cooking spray.
• Bake at 350° for 30 minutes or until thermometer registers 160 degrees.
• (Slightly pink).
• Serve pork with remaining cranberry sauce.

CRANBERRY PORK TENDERLOIN

Steps:

• Place pork in a 3-qt. slow cooker. In a small bowl, combine the cranberry sauce, orange juice, sugars, mustard and cloves; pour over pork. Cover and cook on low for 5-6 hours or until meat is tender., Remove pork and keep warm. Combine cornstarch and cold water until smooth; gradually stir into cranberry mixture. Cover and cook on high for 15 minutes or until thickened. Serve with pork.