Cranberry Glazed Pork Tenderloin Recipes

CRANBERRY PORK TENDERLOIN

Steps:

• Place pork in a 3-qt. slow cooker. In a small bowl, combine the cranberry sauce, orange juice, sugars, mustard and cloves; pour over pork. Cover and cook on low for 5-6 hours or until meat is tender., Remove pork and keep warm. Combine cornstarch and cold water until smooth; gradually stir into cranberry mixture. Cover and cook on high for 15 minutes or until thickened. Serve with pork.

PORK TENDERLOIN WITH BALSAMIC-CRANBERRY SAUCE

Steps:

• Preheat oven to 450°F.
• Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat.
• Sprinkle pork with salt and pepper.
• Sear pork on all sides, about 2 minutes.
• Place skillet with pork in oven.
• Roast pork until thermometer inserted into center registers 155°F, about 10 minutes.
• Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat.
• Add onion and rosemary; sauté until onion softens, about 3 minutes.
• Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes.
• Transfer pork to work surface.
• Scrape any juices from large skillet into cranberry mixture.
• Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes.
• Season with salt and pepper.
• Slice pork and serve with sauce.

QUICK SAVORY CRANBERRY GLAZED PORK LOIN ROAST

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Combine the cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder, and thyme in a saucepan; bring to a boil.
• Line a large baking pan with foil. Place pork loin in pan, fat side up. Sprinkle evenly with salt and pepper. Use a pastry brush and a small spoon to completely coat the pork with sauce.
• Cook until the pork is no longer pink in the center, and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 45 minutes, basting every 10 minutes with remaining sauce.

CRANBERRY GLAZED PORK TENDERLOIN

Steps:

• In small saucepan, combine cranberry sauce, steak sauce, onions, soy sauce, brown sugar and ginger.
• Over medium heat, cook until mixture is blended and heated through.
• Remove 1/3 cup sauce; cool. Keep remaining sauce warm.
• Grill pork over medium heat 20-30 minutes or until done, turning and brushing occasionally with 1/3 cup reserved sauce.
• Serve hot with warm sauce.

PORK TENDERLOIN WITH CRANBERRY GLAZE (GEORGE FOREMAN)

Steps:

• Rinse meat and pat dry. Season with salt and pepper.
• Puree glaze ingredients in food processor.
• Pour into a microwave safe bowl and reduce on high heat for 5 minutes.
• The glaze should be thick and syrupy.
• If too thin, put back in microwave and heat in 1 minute increments. If it becomes too thick, add more wine.
• Taste for seasoning and adjust if necessary.
• The glaze should be slightly tart and spicy. Remember that sweetness will predominate when it carmelizes on the grill so you might want to start on the tart side.
• Cover the meat with the glaze.
• Cook the meat on medium, on an indoor grill or outdoor grill, 8-10 minutes, basting heavily during the last 5 minutes.
• Thermometer should read 150 degrees for a pink interior.
• Slice meat on the diagonal.
• Heat remaining glaze and drizzle over the top.

ORANGE CRANBERRY GLAZED PORK TENDERLOIN

Steps:

• In a saucepan, bring the first 9 ingredients to a boil over medium heat.
• Decrease heat, and simmer, stirring occasionally, 20 minutes.
• Remove half of mixture and set aside.
• *Season pork w/ salt and pepper; brown pork in hot oil in a large nonstick skillet over med-high heat 3 minutes on each side or until golden brown.
• Place pork in a lightly greased, shallow roasting pan.
• Bake in a preheated 425° oven for 25 minutes or until a meat thermometer reads 155°, basting occasionally with half the cranberry mixture.
• Remove from oven; cover pork with foil, and let stand 5 minutes or until thermometer reads 160°.
• Slice pork, serve with reserved cranberry mixture; garnish, if desired.