Pork Tenderloin with cranberry port wine sauce

Mass Appeal

You can make this recipe in advance and freeze it to make a convenient dinner for the family! Chef Roger Frigon from Savory Suppers at Atkins Farms brings us this delicious recipe.

Pork Tenderloin with Cranberry Port Wine Sauce
 
INGREDIENTS: 2 lbs Boneless Pork Tenderloin,  2 Tablespoons Olive Oil,  1 Tablespoon Dried Thyme,  1 1/2 Teaspoons Dried Sage,  1/2 Teaspoon Sea Salt,  1/2 Teaspoon Ground Pepper,  2 Cups Whole Berry Cranberry Sauce,  1/4 cup Orange Juice Concentrate, 1/4 Cup Water,  1/4 cup Port Wine, 1 Heaping Tablespoon Minced Garlic, 1 Tablespoon Dried Minced Onion   
 
DIRECTIONS:  Trim Pork of Silver skin and fat.  Rub pork with Olive oil, Thyme, Sage, Salt and Pepper.   In a separate bowl combine remaining ingredients.  Heat 2 Tablespoons of oil in a large skillet on Med-High Heat.  Brown Pork on all sides, 2-3 minutes.  Add Cranberry mixture to pan.  Cover and reduce heat to simmer.  Let simmer 25-30 minutes, turning occasionally until internal temp reaches 160 Degrees.  Remove pork from pan.  Let sauce simmer 5 mins. while pork rests.  Slice thinly and serve with sauce.   If freezing to use later: Freeze spice rubbed Pork and Sauce separately in Ziploc Bags and defrost completely when ready to cook.
 

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