Pork Tenderloin with Cranberry Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Our Test Kitchen came up with this easy, elegant entree. The pork medallions are so pretty on the table. Ingredients:
2 pork tenderloins (1 pound each) |
salt and pepper to taste |
2 teaspoons butter |
1 can (14 ounces) whole-berry cranberry sauce |
1/2 cup cranberry juice |
1/3 cup heavy whipping cream |
1/4 cup burgundy wine or additional cranberry juice |
1-1/2 teaspoons cornstarch |
1/4 cup unsweetened apple juice |
Directions:
1. 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.
2. 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. Yield: 6 servings.
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