Grilled Pork Tenderloin With Port And Dried Cranberry Sauce Recipes

PORK WITH CRANBERRY-PORT SAUCE

Steps:

• Heat oven to 400°F. Rub pork on all sides with rosemary, and 1/2 teaspoon each of the salt and pepper.
• Heat 12-inch ovenproof cast-iron or nonstick skillet over medium-high heat. Add pork; cook 4 minutes, browning quickly on all sides. Place skillet in oven. Bake 15 minutes or until meat thermometer inserted in center reads 145°F. Cover loosely; let stand 3 minutes.
• Meanwhile, in 1-quart saucepan, heat wine and garlic to boiling. Cook uncovered 8 minutes or until liquid is reduced by half. Remove and discard garlic. Add cranberry sauce, and remaining 1/4 teaspoon each salt and pepper to wine in saucepan, stirring with whisk. Heat to boiling; cook 1 minute, stirring occasionally.
• Slice pork. Serve pork with sauce; sprinkle with cheese.

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.

PORK TENDERLOIN WITH CRANBERRY SAUCE

Steps:

• Cut tenderloins into 1/2-in. slices; flatten to 1/4-in. thickness. Sprinkle with salt and pepper. In a skillet over medium-high heat, brown pork on both sides in butter in batches. Remove and keep warm. , In a bowl, combine the cranberry sauce, cranberry juice, cream and wine or additional juice. Pour into the skillet; simmer, uncovered, for 7-10 minutes or until reduced by half. Combine cornstarch and apple juice until smooth; gradually stir into cranberry mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Pour over pork.

PORK TENDERLOIN WITH BALSAMIC-CRANBERRY SAUCE

Steps:

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

QUICK SAVORY CRANBERRY GLAZED PORK LOIN ROAST

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Combine the cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder, and thyme in a saucepan; bring to a boil.
• Line a large baking pan with foil. Place pork loin in pan, fat side up. Sprinkle evenly with salt and pepper. Use a pastry brush and a small spoon to completely coat the pork with sauce.
• Cook until the pork is no longer pink in the center, and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 45 minutes, basting every 10 minutes with remaining sauce.

PORK TENDERLOIN WITH BALSAMIC-CRANBERRY SAUCE

Steps:

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

MARINATED PORK TENDERLOIN W/PORT WINE AND DRIED CRANBERRIES

Steps:

• Combine garlic, 1 teaspoon pepper and 1 teaspoon thyme in a small bowl and rub mixture onto the pork.
• Place in a large shallow dish; cover and refrigerate for 6 hours or overnight.
• Prepare sauce by pouring the port into a medium saucepan and bring to a boil.
• Cook about 25 minutes or until reduced to one cup.
• Add the cream, shallots, the remaining 1 teaspoon of pepper and 1 teaspoon of thyme and cook over low heat until sauce begins to thicken. Add the cranberries and heat thoroughly. (The sauce can be made up to 24 hours ahead of time and refrigerated, reheat gently.).
• Prepare a medium-hot BBQ or preheat the broiler.
• Pat the meat dry and rub with oil.
• Broil or grill about 15-20 minutes, turning so that all sides are browned.
• When meat is done, let stand on a cutting board, loosely covered, for 5-10 minutes.
• Slice and serve with the port wine sauce.