Pork Tenderloin with Cranberry and Roasted-Garlic Sauce
(6-8 servings)
1 head of garlic
3 T. olive oil
1-1/2 cups cranberries
1/2 cup fresh orange juice
4 T. sugar, divided
1 tsp. finely grated orange peel
1/2 c. all purpose flour
1 tsp. garlic powder
1 tsp. ground cumin
1 tsp. dried thyme
1 tsp. ground black pepper
1/2 tsp. cayenne pepper
2 1-lb. pork tenderloins, trimmed
1/4 c. balsamic vinegar
Wish I had taken a photo for you, of the two sliced tenderloins arranged on my platter, with the ruby red cranberry sauce drizzled down the center. The presentation was FAB-u-lous. You can see a bit, on individual plates, in yesterday's post. Try it! You'll like it!
(6-8 servings)
1 head of garlic
3 T. olive oil
1-1/2 cups cranberries
1/2 cup fresh orange juice
4 T. sugar, divided
1 tsp. finely grated orange peel
1/2 c. all purpose flour
1 tsp. garlic powder
1 tsp. ground cumin
1 tsp. dried thyme
1 tsp. ground black pepper
1/2 tsp. cayenne pepper
2 1-lb. pork tenderloins, trimmed
1/4 c. balsamic vinegar
Preheat oven to 350 F. Place head of garlic in small ovenproof dish. Drizzle with olive oil; cover with foil. Bake until tender, about 1 hour. Cool; peel cloves. Reserve garlic oil. (this part can be done 1 day ahead - just cover separately and chill)
Boil cranberries, OJ, 3 T. sugar, and orange peel in medium saucepan until berries begin to burst, about 5 minutes. (this can also be done a day ahead - just cool slightly, cover, and refrigerate)
Preheat oven to 400 F. Whisk flour and next 5 ingredients in small bowl to blend. Brush pork with 1 T. reserved garlic oil. Rub pork with spiced flour. Heat 2 T. reserved garlic oil in large nonstick ovenproof skillet over medium-high heat. Cook pork until browned on all sides, about 3 minutes. Transfer skillet to oven and roast pork until thermometer inserted into center registers 145 F, about 13 minutes. Transfer pork to platter; tent with foil.
Add roasted garlic and cranberry mixture to same skillet over medium-high heat; simmer 1 minute. Add vinegar and remaining 1 T. sugar; stir until slightly thickened, about 2 minutes. Cut pork into 1/2-inch-thick slices. Arrange on plates, pour sauce over, and serve. The sauce would also be delicious alongside roasted turkey, roasted chicken, or lamb chops.
Boil cranberries, OJ, 3 T. sugar, and orange peel in medium saucepan until berries begin to burst, about 5 minutes. (this can also be done a day ahead - just cool slightly, cover, and refrigerate)
Preheat oven to 400 F. Whisk flour and next 5 ingredients in small bowl to blend. Brush pork with 1 T. reserved garlic oil. Rub pork with spiced flour. Heat 2 T. reserved garlic oil in large nonstick ovenproof skillet over medium-high heat. Cook pork until browned on all sides, about 3 minutes. Transfer skillet to oven and roast pork until thermometer inserted into center registers 145 F, about 13 minutes. Transfer pork to platter; tent with foil.
Add roasted garlic and cranberry mixture to same skillet over medium-high heat; simmer 1 minute. Add vinegar and remaining 1 T. sugar; stir until slightly thickened, about 2 minutes. Cut pork into 1/2-inch-thick slices. Arrange on plates, pour sauce over, and serve. The sauce would also be delicious alongside roasted turkey, roasted chicken, or lamb chops.
Wish I had taken a photo for you, of the two sliced tenderloins arranged on my platter, with the ruby red cranberry sauce drizzled down the center. The presentation was FAB-u-lous. You can see a bit, on individual plates, in yesterday's post. Try it! You'll like it!
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4 comments:
Sounds (and looks) scrumptious Becky, but, um, is the tenderloin only cooked for 3 minutes?!
Happy Black Friday! I wouldn't go out in today's madness for any amount of $$$ but 'the boy' is braving Best Buy for a new printer. (Ours just conked---sigh).
Looks like a happy gathering around the firepit and the T-day table. Thank you for your blog!
Uuummm, NO! Left out a sentence, but it's fixed now. So solly!
So you only cook the pork for a total of 16 minutes?? It does sound fabulous and I might try it for Christmas since we already had turkey for T'giving.
I think it depends on the circumference of your tenderloins. Mine took a bit longer than that to reach the required temp, but they were fairly thick.
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