Pork Tenderloin Cutlets With Cranberry Maple Sauce Recipes

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PORK TENDERLOIN CUTLETS WITH CRANBERRY MAPLE SAUCE



Pork Tenderloin Cutlets With Cranberry Maple Sauce image

I was looking for a recipe to use up some dried cranberries and to try the maple syrup I received in the food swap. This one, printed in the Houston Chronicle, caught my eye. Pork tenderloin cutlets are delicious, the sauce is very nice, and the dish is prepared in minutes! Cranberries and maple - defintely Wisconsin (Midwest U.S.)

Provided by PanNan

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb pork tenderloin, cut into 1/2 inch thick slices
salt & freshly ground black pepper
1 tablespoon butter
1 tablespoon vegetable oil
1 small onion, chopped fine
1 cup chicken stock
2 tablespoons balsamic vinegar
1 tablespoon maple syrup (or to taste)
1/4 cup dried cranberries (Craisins)

Steps:

  • Pound pork slices until 1/4 inch thick.
  • Lightly sprinkle with salt and pepper.
  • In a large, heavy frying pan, heat butter and oil over medium heat.
  • Add pork and sauté for about 3 minutes or until cooked, turning once.
  • Remove pork and set aside.
  • Add onion to frying pan and sauté for 2 minutes or until tender.
  • Stir in stock, vinegar, syrup and cranberries; bring to a boil.
  • Cook for 3 to 5 minutes or until slightly thickened.
  • Add salt and pepper to taste.
  • Return pork to mixture and heat through.

PORK TENDERLOIN WITH PEAR-CRANBERRY SAUCE



Pork Tenderloin With Pear-Cranberry Sauce image

This is my own recipe. I scored some great locally raised pork tenderloin and some homemade maple syrup in the same week, and was inspired to create a recipe that used these and other regional ingredients. This recipe comes together very quickly. I made the sauce while the tenderloins were roasting and it took me less than 45 minutes from the time I started prepping ingredients to getting it on the table. By the way, I specify port, but sweet marsala or sherry should work (or substitute 2 Tbs of balsamic vinegar in 1/3 cup water for the 1/2 cup wine). Using >Bosc< pears is key because they won't break down when cooked. I served the tenderloins with buttermilk biscuits and lightly steamed green beans. And had a pint of Wolaver's brown ale to go with it all. Beauty!

Provided by Primordial

Categories     Pork

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 tablespoons butter
1 shallot, chopped fine
4 bosc pears, peeled, cored and diced medium
1 cup cranberries
2 tablespoons maple syrup
1 cup apple juice
1/2 cup port wine (see substitution note above)
1/4 teaspoon salt
2 -3 inches lemon peel
1 1/2-2 lbs pork tenderloin
1 tablespoon vegetable oil
salt and pepper

Steps:

  • For the sauce: In a saucepan, melt butter over medium-low heat and add shallots. Cook just until softened.
  • Add pears, cranberries, syrup, juice, port, salt and lemon peel (leave the peel whole to make it easier to remove later). Bring to a very gentle simmer and reduce by about half to a syrupy consistency (8-10 minutes). The cranberries will break down a bit and the Bosc pears should soften but not turn to mush. Remove from heat, remove the peel and keep warm.
  • For the tenderloins: Preheat oven to 450°F.
  • Dry the tenderloin and remove any excess fat and connective tissue (the silvery film often found around tenderloins will constrict when cooked and can make them curl up and wring out the moisture from the meat). Season with salt and pepper. Heat the oil in a large skillet over medium-high heat until it just starts to smoke. Brown the tenderloins on all sides (about 10 minutes).
  • If you didn't use an oven-safe skillet (I use cast iron) then place the tenderloins in a baking dish. Place the skillet/dish in the oven and roast until the pork registers 135°F - about 10-15 minutes. Turn the tenderloins about halfway through the cooking time.
  • Transfer the tenderloins to a carving board and let them rest for about 5-10 minutes. They should reach an internal temperature of about 145-150°F.
  • Gently reheat the sauce for a few moments. Slice the tenderloin into 1" pieces and dress with the sauce.

Nutrition Facts : Calories 525.5, Fat 18.7, SaturatedFat 7.3, Cholesterol 127.5, Sodium 277.7, Carbohydrate 47.4, Fiber 6.3, Sugar 32.2, Protein 35.9

CRANBERRY PORK TENDERLOIN



Cranberry Pork Tenderloin image

In Melbourne, Florida, Betty Helton relies on a can of cranberry sauce to create the sweet sauce for this tender pork entree. She adds orange juice and ground cloves to the mixture to season it nicely as it simmers.

Provided by Taste of Home

Categories     Dinner

Time 5h25m

Yield 4 servings.

Number Of Ingredients 9

1 pork tenderloin (1 pound)
1 can (14 ounces) whole-berry cranberry sauce
1/2 cup orange juice
1/4 cup sugar
1 tablespoon brown sugar
1 teaspoon ground mustard
1/4 to 1/2 teaspoon ground cloves
2 tablespoons cornstarch
3 tablespoons cold water

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.

Nutrition Facts : Calories 388 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 71mg sodium, Carbohydrate 65g carbohydrate (46g sugars, Fiber 2g fiber), Protein 23g protein.

PORK TENDERLOIN WITH BALSAMIC-CRANBERRY SAUCE



Pork Tenderloin With Balsamic-Cranberry Sauce image

Make and share this Pork Tenderloin With Balsamic-Cranberry Sauce recipe from Food.com.

Provided by Nimz_

Categories     Pork

Time 40m

Yield 2 serving(s)

Number Of Ingredients 7

1 1/2 tablespoons butter
1 (8 -10 ounce) pork tenderloin
1/2 cup chopped onion
1 tablespoon chopped fresh rosemary
1/2 cup chicken broth
1/3 cup canned whole berry cranberry sauce
1 tablespoon balsamic vinegar

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.

Nutrition Facts : Calories 316, Fat 13.2, SaturatedFat 7, Cholesterol 96.6, Sodium 338.7, Carbohydrate 23.4, Fiber 1.3, Sugar 20.6, Protein 25.3

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