Roasted Cranberry Spiced Pork Tenderloin Recipe

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Roasted Cranberry Spiced Pork Tenderloin

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Ingredients:

Serving

3/4 cup gorgonzola
4 tbsp heavy cream
1 tsp fresh parsley
salt
pepper
1 1/2 lbs boneless pork loin (you could use 2 pork tenderloins instead)
1/2 cup white wine
1 tsp kosher salt
1 tsp ground black pepper
1 tsp vegetable to rub on the pork
2 tbsp vegetable oil to saute the pork
1 tbsp butter to saute the pork
2/3 cup cranberry juice (i just used ocean spray)
1/3 cup honey
1/3 cup sherry wine
1/4 cup soy sauce
2 tbsp red wine vinegar
2 tbsp grated shallots
2 tsp minced garlic
1 tsp ground ginger (1 tbsp fresh if you have it is preferred)
1/4 tsp chinese five spice powder (you can substitute ground cloves, but it isn'tsp quite the same, but close)
2 tsp cornstarch
1/2 cup chopped walnuts (garnish )

Directions:

Garnish - I just bought a small pack of pre-chopped walnuts - already done.
Gorgonzola Dip - Just mix the cheese, cream, parsley, salt and pepper. Go easy on the salt, the cheese is already salty. Make ahead and refrigerate.
Pork - Set the loin out on the counter so it can come to room temp or at least take off the chill. Once the pork starts to warm up a bit, rub or brush the vegetable oil (1 teaspoon) on and season well with salt and pepper and just let it rest while you start the sauce.
Sauce - Add the cranberry juice, honey, sherry, soy, red wine, shallot, garlic, ginger, Chinese Five Spice and corn starch and bring to a slow boil to let the sauce thicken. Should take 4-5 minutes. Once the sauce thickens, remove and set to the side. Make this ahead too. That way, you just have to reheat it on the stove.
Saute - In a oven proof heavy saute pan (I prefer cast iron, but NO non stick for this), heat to medium high to high heat and add the butter and vegetable oil. Sear the seasoned pork loin on all sides until golden brown.
Bake - Remove from the heat and glaze well with the cranberry sauce. Transfer to a 400 degree oven and cook an additional 15 minutes uncovered until it reaches 155-160 degrees. Make sure to baste a couple of times with the sauce as it bakes - use all the sauce. Once the internal temperature reaches the 155-160 mark (which is medium), remove from the pan and transfer to your serving platter and cover with foil to let it rest. The white wine will be added to the pan drippings.
Sauce - Return the pan to the stove on medium heat and add the white wine to the cranberry sauce along with the walnuts and heat up.
Serve - Serve the extra sauce on the side or you can drizzle a little over the slices which is the way I like to serve it. Don't forget the Blue Cheese Dip on the side.
This is a very elegant dish but so worth just a little effort. but easy dish.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	949.56 Kcal (3976 kJ)
Calories from fat	382.37 Kcal
		% Daily Value*
Total Fat	42.49g	65%
Cholesterol	173.72mg	58%
Sodium	2249.17mg	94%
Potassium	1011.18mg	22%
Total Carbs	45.86g	15%
Sugars	29.7g	119%
Dietary Fiber	1.68g	7%
Protein	54.55g	109%
Vitamin C	6mg	10%
Vitamin A	0.5mg	16%
Iron	2.7mg	15%
Calcium	283.3mg	28%

Amount Per 100 g
Calories	230.47 Kcal (965 kJ)
Calories from fat	92.81 Kcal
		% Daily Value*
Total Fat	10.31g	65%
Cholesterol	42.16mg	58%
Sodium	545.9mg	94%
Potassium	245.43mg	22%
Total Carbs	11.13g	15%
Sugars	7.21g	119%
Dietary Fiber	0.41g	7%
Protein	13.24g	109%
Vitamin C	1.5mg	10%
Vitamin A	0.1mg	16%
Iron	0.7mg	15%
Calcium	68.8mg	28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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