Roast Pork Tenderloins with Cranberry-Port Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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White and red wines go equally well with pork. A lightly oaked Chardonnay and a fruity Merlot would be nice. Ingredients:
3 tablespoons butter |
2 cups chopped onions |
4 garlic cloves, minced |
3 teaspoons grated orange peel |
1 1/2 teaspoons dried sage leaves |
5 1/2 teaspoons dried thyme |
2 cups canned low-salt chicken broth |
1 1/2 cups cranberry juice cocktail |
2 cups fresh or frozen (unthawed) cranberries (about 8 ounces) |
1/2 cup sugar |
1/4 cup tawny port |
1 tablespoon cornstarch |
1 1/2 teaspoons salt |
1 1/2 teaspoons ground black pepper |
3 1-pound pork tenderloins, excess fat trimmed |
3 tablespoons vegetable oil |
Directions:
1. Melt butter in heavy large skillet over medium-high heat. Add onions; sauté until golden, about 8 minutes. Add garlic, 1 1/2 teaspoons orange peel, sage, and 1 teaspoon thyme; stir 1 minute. Add broth and cranberry juice; simmer until mixture is reduced to 2 1/2 cups, about 8 minutes. Strain sauce into heavy medium saucepan, pressing on solids with back of spoon. Add cranberries and sugar; boil just until berries pop, about 5 minutes. Mix Port and cornstarch in small bowl to blend. Add to sauce; boil until sauce thickens, about 1 minute. Season to taste with salt and pepper. (Cranberry sauce can be made 1 day ahead. Cover and refrigerate.)
2. Mix remaining 4 1/2 teaspoons thyme, 1 1/2 teaspoons salt, and 1 1/2 teaspoons pepper in small bowl. Place pork in large baking dish. Pat dry with paper towel. Brush with 2 tablespoons oil. Rub thyme mixture over pork. (Can be prepared 1 day ahead. Cover and refrigerate.)
3. Preheat oven to 400°F. Heat remaining 1 tablespoon oil in heavy large ovenproof skillet over high heat. Add pork and cook until brown, turning frequently, about 5 minutes. Transfer skillet to oven and roast pork until instant-read thermometer inserted into thickest part of pork registers 150°F, about 20 minutes. Transfer pork to platter; cover to keep warm. Add cranberry sauce and remaining 1 1/2 teaspoons orange peel to same skillet and bring to simmer, stirring frequently.
4. Cut pork into 1/2-inch-thick diagonal slices. Divide slices among 8 plates. Drizzle sauce over and serve.
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