Sun Oven Cranberry Apricot Pork Tenderloin Recipes

SUN OVEN CRANBERRY-APRICOT PORK TENDERLOIN

Steps:

• Set Global Sun Oven out to preheat. Combine the cranberry sauce, apricots, cornstarch, cinnamon, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper in bowl and set aside. Season the pork with the remaining 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Heat the oil in a dutch oven over medium-high heat. Add the pork and cook, turning frequently, until browned, about 6 minutes. Pour cranberry sauce mixture over the pork, cover, and transfer to GSO. Cook until fork tender, about 3 hours. Transfer pork to a cutting board and slice. Stir the orange zest into the fruit sauce and serve with the pork.

APRICOT PORK TENDERLOIN

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Spread butter all over the pork tenderloin. Season with salt, pepper, and thyme. Combine garlic powder, apricot preserves, honey, and sherry in a separate bowl.
• Roast the pork in the preheated oven for 30 to 40 minutes. Remove the pork from the oven and brush with the apricot sauce. Return the pork to the oven. Continue roasting, basting occasionally with the remaining sauce, until the pork is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

APRICOT PORK TENDERLOIN WITH CRANBERRY BLACK-PEPPER SAUCE

Steps:

• Preheat oven to 425 degrees. Heat oil in a large ovenproof skillet over medium-high heat until hot but not smoking. Add pork and halved shallots to skillet. Brown pork on all sides, turning occasionally,6 to 8 minutes. Remove skillet from heat.
• Brush pork in skillet with half the jam; drizzle 2 tablespoons broth over shallots. Transfer skillet to oven. Roast, turning shallots occasionally, until an instant-read thermometer inserted into center of pork registers 155 degrees, 30 to 35 minutes.
• Remove skillet from oven. Using tongs, transfer pork and shallots to a plate. Let pork rest (it will continue to cook; temperature should reach 160 degrees).
• Place skillet over medium-high heat; add remaining chopped shallots. Sprinkle with salt; add remaining jam and 6 tablespoons broth. Deglaze skillet, scraping up browned bits with a wooden spoon; add cranberries, vinegar, and pepper. Cook, stirring, until berries are juicy, about 5 minutes. Stir in chopped thyme.
• Slice pork; divide among plates. Garnish with thyme sprigs, if desired. Serve with cranberry pan sauce and shallots.

APRICOT-GLAZED PORK TENDERLOIN

Steps:

• Place pork on a rack in a shallow roasting pan. Combine the oil, salt and pepper; rub over pork., Bake at 425° for 10 minutes. In a small bowl, combine the remaining ingredients; spoon over pork. Bake 10-17 minutes longer or until a thermometer reads 145°, basting occasionally with pan juices. Let stand for 5 minutes before slicing.

ROSEMARY-SCENTED PORK LOIN STUFFED WITH ROASTED GARLIC, DRIED APRICOTS AND CRANBERRIES AND PORT WINE PAN SAUCE

Steps:

• Adjust oven rack to upper-middle position and heat oven to 250 degrees. Heat oil in a small skillet over medium-low heat. Add whole garlic cloves and cook, stirring occasionally, until soft and golden, about 5 minutes. Remove with a slotted spoon; reserve oil.
• Turn pork loin fat-side down. Slit lengthwise, almost but not quite all the way through, to form a long pocket, leaving a 1/2-inch border of unslit meat at each end. Brush cavity with some of the reserved garlic cooking oil, and sprinkle generously with salt and pepper and 1 Tb. of the rosemary. Line cavity with sauteed garlic and apricots; sprinkle in cranberries. Tie loin together with kitchen twine or heavy-duty string at 1 1/2-inch intervals.
• Brush with remaining oil, and sprinkle generously with salt and pepper. Set roast, fat-side up, diagonally or curved (so it fits) on a large, lipped cookie sheet or jellyroll pan. Warm 1/4 cup apple jelly along with the minced garlic and remaining rosemary. Brush mixture onto meat.
• Roast until a meat thermometer stuck into the center registers 125 to 130 degrees. (Start checking at about 1 1/2 hours.) Remove from oven; raise oven temperature to 400 degrees. Brush loin with pan drippings, return to oven, and continue to roast until the loin is golden brown and a meat thermometer stuck into the center registers 145 degrees F (63 degrees C), about 20 minutes longer. For even more attractive coloring, broil until spotty brown, 3 to 5 minutes.
• Let roast rest 15 to 20 minutes; transfer to a carving board. Stir juices around pan to loosen brown bits. Pour through a strainer into a small pan, and stir in port, chicken broth and remaining 2 Tbs. of jelly; bring to a simmer. Mix cornstarch with a couple of tablespoons of cold water; whisk into sauce. Simmer until lightly thickened. Slice pork and serve with a little 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.

CRANBERRY-APRICOT PORK TENDERLOINS

Steps:

• In a small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, covered, until fruit is softened, about 10 minutes. Cool., Preheat oven to 400°. Cut a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 3/4-in. thickness; remove plastic. Spread with fruit mixture to within 3/4 in. of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string at 1-1/2-in. intervals., Line a shallow pan with heavy-duty foil. Place meat on a rack in prepared pan. Bake, uncovered, until a thermometer reads 145°, 30-35 minutes. Let stand 5-10 minutes before slicing.