Cranberry Mustard Pork Tenderloin Recipes

CRANBERRY-MUSTARD PORK LOIN

Steps:

• Place roast in a 3-qt. slow cooker. Combine the cranberry sauce, mustard, brown sugar and lemon juice; pour over roast. Cover and cook on low for 4-5 hours or until meat is tender. Remove roast and keep warm. , Strain cooking juices into a 2-cup measuring cup; add enough water to measure 2 cups. In a small saucepan, combine cornstarch and cold water until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.,

CRANBERRY-GLAZED PORK TENDERLOIN

Steps:

• Preheat the oven to 425 degrees F and line a rimmed baking sheet with foil. Combine the cranberry juice, jelly and mustard in a medium skillet over medium-high heat; cook, stirring occasionally, until thick enough to coat the back of a spoon, about 15 minutes. Remove 3 tablespoons of the glaze and set aside for brushing. Stir the cranberries into the remaining glaze; set aside for drizzling.
• Meanwhile, rub the pork with the olive oil, 1/2 teaspoon salt and a few grinds of pepper. Place on the prepared baking sheet and roast, turning once, 15 minutes. Remove the pork from the oven and brush all over with the reserved 3 tablespoons glaze. Continue to roast until a thermometer inserted into the thickest part of the meat registers 145 degrees F, 5 to 10 more minutes. Let rest 5 minutes, then slice and drizzle with the cranberry glaze.

CRANBERRY PORK MEDALLIONS

Steps:

• In a large nonstick skillet, brown pork in oil for 3-4 minutes on each side. Remove and set aside. , In the same skillet, saute the onion, garlic and sugar until onion is caramelized and tender. Stir in the apple juice, cranberry juice, cranberries, mustard and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until sauce is reduced by half., Return pork to pan; heat through. Sprinkle with additional cranberries and rosemary if desired.

STUFFED PORK TENDERLOINS WITH MUSTARD CRANBERRY SAUCE

Steps:

• In a medium sauce pan, melt butter over medium heat.
• Saute onion, celery, and garlic for 4 minutes or until tender; remove from heat.
• Add in rice, cranberries, apricots, orange peel, thyme, salt, and pepper to taste; mix well.
• Stir in apple juice to moisten; set stuffing aside.
• Make a centered cut down the length of each pork tenderloin, cutting to but not through the other side of the meat.
• Make one cut on each side of the centered cut, also going to but not through the other side of the meat.
• Place each tenderloin between 2 pieces of plastic wrap (Saran).
• Pound lightly with a meat mallet to make an appoximate 10x8 inch rectangle, pounding from the center to the corners.
• Sprinkle each tenderloin with salt and pepper.
• Spoon half of the stuffing mix over each tenderloin, coming to within 1 inch of the edges.
• Roll each tenderloin jelly-roll style beginning with the short side.
• Tie each meat roll with cotton string in about 4-5 equally spaced places (This is to secure the meat roll and keep it from unrolling).
• Place roll seam side down on a rack in a shallow roasting pan.
• Roast, uncovered at 375 degrees for 50-60 minutes or until done.
• Loosely cover with foil and let stand for 5 minutes before slicing.
• Prepare Mustard Cranberry Sauce: In a small saucepan, melt butter or medium heat.
• Saute garlic for 1 minute.
• Stir in flour and mustard; mix well.
• Cook and stir until thickened and bubbly; cook and stir 1 minute more.
• Stir in half and half and dried cranberries; cook until heated through.
• Cut tenderloins into 1/2 inch thick slices; drizzle with Mustard Cranberry Sauce.

CRANBERRY-MUSTARD PORK TENDERLOIN

Steps:

• In a small bowl, whisk together the cranberry sauce, lemon juice, mustard & brown sugar, then pour 1/3 of the mixture in the bottom of a 5-quart crock pot.
• Place tenderloins on top of the sauce, then pour the remaining sauce over the meat.
• Cover & cook on high for 1 hour, then turn the temperature to low & cook another 4 to 6 hours or until meat is tender.
• Allow meat to stand 10 minutes before slicing & serving.

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.

CRANBERRY-MUSTARD PORK MEDALLIONS

Steps:

• In a bowl, combine the first four ingredients; set aside. Cut pork into 1-in. slices; flatten to 1/4-in. thickness. Sprinkle with garlic salt and pepper. , In a large nonstick skillet, saute pork in oil and butter in batches for 2-3 minutes on each side or until juices run clear. Remove and keep warm., Add reserved juice mixture to the skillet; bring to a boil. Reduce heat; simmer for 3 minutes. Stir in mustard; cook and stir for 6-8 minutes or until slightly thickened. Add cranberries. Return pork to the pan; cover and simmer for 5 minutes or until heated through.

CRANBERRY MUSTARD

Steps:

• In a small bowl, combine all the ingredients & stir well.