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.