Pork Tenderloin with Cranberry-Balsamic Sauce

One of the more popular dinner recipes, this elegant meal packs a lot of flavor and can be thrown together without a lot of effort. Pork tenderloin is a smart choice any time of year, but topped with cranberries, its a festive choice for the holidays. Substitute cherry preserves during the summer season.

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Pork Tenderloin with Cranberry-Balsamic Sauce
  1. 3 Tablespoons Challenge European Style Butter
  2. 1½ cups onion, chopped
  3. 1 teaspoon garlic, pressed or minced
  4. 1 Tablespoon cornstarch
  5. 3 Tablespoons Challenge European Style Butter
  6. 2 Pork Tenderloins (16 oz. each)
  7. ¼ cup Balsamic vinegar
  8. ½ cup water
  9. ⅓ cup sugar
  10. ¼ teaspoon red pepper
  11. 1 teaspoon salt
  12. 2 teaspoons fresh rosemary, chopped (or ¾ teaspoon dry whole rosemary)
  13. 2 cups fresh or frozen whole cranberries
  1. 1

    Preheat oven to 375°F. Melt 3 Tablespoons butter in large skillet over medium heat. Sauté onions and garlic until golden brown. Transfer to a small dish and combine with cornstarch.

  2. 2

    Melt additional 3 tablespoons butter in skillet; sear pork, evenly browning on all sides. Transfer pork to 11x7-inch baking dish.

  3. 3

    Deglaze skillet with vinegar. Stir in onion mixture, water, sugar, red pepper, salt, rosemary and cranberries. Cook mixture until the sauce thickens and the cranberries begin to split.

  4. 4

    Pour sauce over pork and roast until thermometer inserted into center registers 155°F (about 25 minutes). Baste and turn every 10 minutes. Slice pork and serve with sauce. Garnish with fresh rosemary sprigs.

Source: Challenge Home Economist

Comments

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This was tasty. I would probably try doubling the sauce next time or maybe not pour it on the pork until it is almost finished. By the time my pork was done the sauce had reduced quite a bit.

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Jim