Pork Tenderloin With Cranberries Recipes

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CRANBERRY-GLAZED PORK TENDERLOIN



Cranberry-Glazed Pork Tenderloin image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 7

1 cup cranberry juice
1/3 cup red currant jelly
1 tablespoon dijon mustard
1/4 cup dried cranberries
1 pork tenderloin (about 1 pound)
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper

Steps:

  • Preheat the oven to 425 degrees F and line a rimmed baking sheet with foil. Combine the cranberry juice, jelly and mustard in a medium skillet over medium-high heat; cook, stirring occasionally, until thick enough to coat the back of a spoon, about 15 minutes. Remove 3 tablespoons of the glaze and set aside for brushing. Stir the cranberries into the remaining glaze; set aside for drizzling.
  • Meanwhile, rub the pork with the olive oil, 1/2 teaspoon salt and a few grinds of pepper. Place on the prepared baking sheet and roast, turning once, 15 minutes. Remove the pork from the oven and brush all over with the reserved 3 tablespoons glaze. Continue to roast until a thermometer inserted into the thickest part of the meat registers 145 degrees F, 5 to 10 more minutes. Let rest 5 minutes, then slice and drizzle with the cranberry glaze.

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

ROASTED PORK TENDERLOIN FILLED WITH SUN-DRIED CRANBERRY STUFFING



Roasted Pork Tenderloin filled with Sun-Dried Cranberry Stuffing image

From the Great Big Food Show

Provided by Bobby Flay

Categories     main-dish

Time 2h25m

Yield 4 servings

Number Of Ingredients 23

1 1/2 cups sun-dried cranberries
2 tablespoons pine nuts, toasted
2 teaspoons ground cinnamon
Pinch ground cloves
3 tablespoons brown sugar
1 tablespoon cascabel powder
2 tablespoons chopped cilantro leaves
1(1 1/2 to 2 pound) pork tenderloin, butterflied
Salt and freshly ground black pepper
1/2 cup all-purpose flour, seasoned with salt and freshly ground black pepper
2 tablespoons vegetable oil
Sauce, recipe follows
2 tablespoons olive oil
1 small onion, finely chopped
1 carrot, finely diced
1 stalk celery, finely diced
2 cloves garlic, finely chopped
6 cups chicken stock
1 cup apple juice concentrate, thawed
2 teaspoons chipotle puree
1 teaspoon black peppercorns
2 tablespoons cold butter
Salt

Steps:

  • Bring 2 cups of water to a boil in a medium saucepan. Add the cranberries, remove from the heat and let rest 1 hour, drain, reserving the soaking liquid and place in the bowl of a food processor. Add the pine nuts, cinnamon, cloves, brown sugar, cascabel powder, and a few tablespoons of the soaking liquid. Pulse until coarsely chopped, remove to a bowl and stir in the cilantro.
  • Place the tenderloin on a work surface and season on both sides with salt and pepper to taste. Spread a thin layer of the stuffing down the center, fold each side over the filling, and tie with a butcher's twine and dredge lightly in the flour.
  • Preheat oven to 400 degrees F.
  • Heat the oil in an ovenproof saute pan until smoking. Saute the tenderloin on all sides until golden brown. Place in the oven and roast until almost cooked through about 8 to 10 minutes. Remove and let rest 10 minutes. Slice into 1-inch pieces.
  • Heat oil in a medium saucepan over medium heat. Add the onions, carrot and celery and cook until soft, about 8 to 10 minutes. Add the garlic and cook for 2 minutes. Add the stock, juice concentrate, chipotle puree and peppercorns, increase the heat to high and cook the sauce until reduced to 2 cups, about 15 to 20 minutes.
  • Strain the sauce into a small saucepan and bring to a simmer. Whisk in the butter and season with salt and pepper to taste.

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

To round out this menu, serve roasted squash, corn muffins and boiled green beans with orange zest. End with vanilla ice cream topped with warm chestnuts in syrup.

Categories     Onion     Roast     Sauté     Quick & Easy     Cranberry     Pork Tenderloin     Fall     Bon Appétit

Yield Serves 2, can be doubled

Number Of Ingredients 7

1 1/2 tablespoons butter
1 8- to 10-ounce pork tenderloin
1/2 cup chopped onion
1 tablespoon chopped fresh rosemary
1/2 cup canned low-salt 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.

PORK TENDERLOIN WITH CRANBERRY SAUCE



Pork Tenderloin with Cranberry Sauce image

Our Test Kitchen came up with this easy, elegant entree. The pork medallions are so pretty on the table.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 9

2 pork tenderloins (1 pound each)
Salt and pepper to taste
2 teaspoons butter
1 can (14 ounces) whole-berry cranberry sauce
1/2 cup cranberry juice
1/3 cup heavy whipping cream
1/4 cup burgundy wine or additional cranberry juice
1-1/2 teaspoons cornstarch
1/4 cup unsweetened apple juice

Steps:

  • Cut tenderloins into 1/2-in. slices; flatten to 1/4-in. thickness. Sprinkle with salt and pepper. In a skillet over medium-high heat, brown pork on both sides in butter in batches. Remove and keep warm. , In a bowl, combine the cranberry sauce, cranberry juice, cream and wine or additional juice. Pour into the skillet; simmer, uncovered, for 7-10 minutes or until reduced by half. Combine cornstarch and apple juice until smooth; gradually stir into cranberry mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Pour over pork.

Nutrition Facts :

QUICK SAVORY CRANBERRY GLAZED PORK LOIN ROAST



Quick Savory Cranberry Glazed Pork Loin Roast image

This simple, 1-hour roast is our favorite Christmas dish and voted most likely to be served if the President were to drop in for dinner- LOL! I love serving this entree because it causes me NO stress and everyone raves over it. While the pork is roasting, make another batch of the cranberry glaze to serve in a gravy boat alongside the sliced pork roast. For food safety, the new batch should not be prepared in same pan as the first if you have been basting directly out of the saucepan. If you basted out of another dish, you can use the same pan.

Provided by goodfood4ursoul

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 1h10m

Yield 10

Number Of Ingredients 10

1 (14.5 ounce) can whole berry cranberry sauce
1 cup apple jelly
1 tablespoon Dijon mustard
4 cubes chicken bouillon, crushed
1 teaspoon prepared horseradish
2 teaspoons garlic powder
2 tablespoons chopped fresh thyme
1 (4 pound) boneless pork loin roast
1 teaspoon salt
1 teaspoon ground black pepper

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.

Nutrition Facts : Calories 418.8 calories, Carbohydrate 38.8 g, Cholesterol 88.4 mg, Fat 15.9 g, Fiber 0.8 g, Protein 29.6 g, SaturatedFat 5.8 g, Sodium 804.9 mg, Sugar 30.6 g

PORK TENDERLOIN WITH CRANBERRY STUFFING



Pork Tenderloin With Cranberry Stuffing image

This recipe was featured years ago in Homemakers Magazine. It is quite easy to make and so elegant to serve for a dinner party or a special evening for two.

Provided by Irmgard

Categories     Pork

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 12

3 lbs pork tenderloin (2 to 3 pieces)
2 tablespoons butter
2 tablespoons butter
1 small onion, chopped
1/2 cup fresh cranberries, chopped
1/2 teaspoon celery seed
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon allspice
3 cups breadcrumbs
salt
pepper

Steps:

  • To make the stuffing, melt the butter in a large saucepan and saute the onion until tender but do not brown.
  • Stir in the cranberries, celery seed, sage, thyme and allspice.
  • Add the breadcrumbs and stir until evenly mixed.
  • Season with salt and pepper.
  • Cut the tenderloins lengthwise but do not cut right through.
  • The meat should open like a book.
  • Pound lightly with a cleaver or rolling pin to flatten slightly.
  • Spread the stuffing on one side of the meat, fold the other side over the stuffing and tie with cotton string.
  • Place the meat on a rack in a roasting pan.
  • Rub with butter.
  • Bake in a preheated 325 degree F oven for 20 to 30 minutes to the pound for approximately 1 hour.
  • Baste several times with the pan juices.
  • Let stand for 10 minutes before serving.

Nutrition Facts : Calories 599.5, Fat 22.9, SaturatedFat 9.8, Cholesterol 170, Sodium 561.9, Carbohydrate 41.3, Fiber 3.1, Sugar 4.2, Protein 54.1

ROAST PORK TENDERLOINS WITH CRANBERRY-PORT SAUCE



Roast Pork Tenderloins with Cranberry-Port Sauce image

Categories     Fruit Juice     Garlic     Onion     Pork     Roast     Cranberry     Port     Winter     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 16

3 tablespoons butter
2 cups chopped onions
4 garlic cloves, minced
3 teaspoons grated orange peel
1 1/2 teaspoons dried sage leaves
5 1/2 teaspoons dried thyme
2 cups canned low-salt chicken broth
1 1/2 cups cranberry juice cocktail
2 cups fresh or frozen (unthawed) cranberries (about 8 ounces)
1/2 cup sugar
1/4 cup tawny Port
1 tablespoon cornstarch
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
3 1-pound pork tenderloins, excess fat trimmed
3 tablespoons vegetable oil

Steps:

  • Melt butter in heavy large skillet over medium-high heat. Add onions; sauté until golden, about 8 minutes. Add garlic, 1 1/2 teaspoons orange peel, sage, and 1 teaspoon thyme; stir 1 minute. Add broth and cranberry juice; simmer until mixture is reduced to 2 1/2 cups, about 8 minutes. Strain sauce into heavy medium saucepan, pressing on solids with back of spoon. Add cranberries and sugar; boil just until berries pop, about 5 minutes. Mix Port and cornstarch in small bowl to blend. Add to sauce; boil until sauce thickens, about 1 minute. Season to taste with salt and pepper. (Cranberry sauce can be made 1 day ahead. Cover and refrigerate.)
  • Mix remaining 4 1/2 teaspoons thyme, 1 1/2 teaspoons salt, and 1 1/2 teaspoons pepper in small bowl. Place pork in large baking dish. Pat dry with paper towel. Brush with 2 tablespoons oil. Rub thyme mixture over pork. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 400°F. Heat remaining 1 tablespoon oil in heavy large ovenproof skillet over high heat. Add pork and cook until brown, turning frequently, about 5 minutes. Transfer skillet to oven and roast pork until instant-read thermometer inserted into thickest part of pork registers 150°F, about 20 minutes. Transfer pork to platter; cover to keep warm. Add cranberry sauce and remaining 1 1/2 teaspoons orange peel to same skillet and bring to simmer, stirring frequently.
  • Cut pork into 1/2-inch-thick diagonal slices. Divide slices among 8 plates. Drizzle sauce over and serve.

STICKY PORK WITH CRANBERRIES



Sticky pork with cranberries image

Use up leftover Christmas cranberry sauce in this quick pork braise, lovely with a dollop of mash

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 7

1 tbsp plain flour
500g pork tenderloin , sliced into steaks
1 tbsp oil
2 red onions , cut into wedges
400ml chicken stock
4 tbsp cranberry sauce
1 tbsp honey

Steps:

  • Season the flour and dust the pork slices. Heat the oil in a large frying pan, then cook the pork for 3-4 mins each side until browned and cooked through. Transfer to a plate and set aside.
  • Add the red onion wedges to the pan and fry for 5-8 mins until soft and starting to turn golden. Stir in the stock, cranberry sauce and honey and simmer for 10 mins. Return the pork with any resting juices and gently cook for 1-2 mins until hot through. Serve with some mash or jacket potatoes and vegetables.

Nutrition Facts : Calories 281 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 0.43 milligram of sodium

SLOW COOKER CRANBERRY PORK



Slow Cooker Cranberry Pork image

Sweet, tangy and easy. The sauce is also good with chicken instead of pork. Try serving with rice and onion rings.

Provided by DAWN MINER

Categories     Meat and Poultry Recipes     Pork

Time 4h10m

Yield 6

Number Of Ingredients 4

1 (16 ounce) can cranberry sauce
⅓ cup French salad dressing
1 onion, sliced
1 (3 pound) boneless pork loin roast

Steps:

  • In a medium bowl, stir together the cranberry sauce, salad dressing, and onion. Place pork in a slow cooker, and cover with the sauce mixture.
  • Cover, and cook on High for 4 hours, or on Low for 8 hours. Pork is done when the internal temperature has reached 145 degrees F (63 degrees C).

Nutrition Facts : Calories 374.5 calories, Carbohydrate 32.9 g, Cholesterol 79.6 mg, Fat 15.1 g, Fiber 1.1 g, Protein 26.8 g, SaturatedFat 3.6 g, Sodium 184.1 mg, Sugar 31.2 g

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PORK TENDERLOIN WITH CRANBERRIES | PALEO LEAP
Preheat your oven to 375 F. Combine the cinnamon and the olive oil in a bowl. Brush the tenderloins with the cinnamon mixture and season to taste with salt and pepper. Melt some cooking fat and brown the tenderloins in an ovenproof skillet placed over a medium-high heat. Transfer the browned tenderloins to a plate and set aside.
From paleoleap.com


CRANBERRY ORANGE PORK TENDERLOIN [VIDEO] - SWEET AND SAVORY MEALS
2021-10-30 Set aside. Place a large frying pan over medium heat, add oil, and once hot, brown each side of the tenderloin. Place the meat in the slow cooker, and turn the temperature to low. In a small saucepan, combine the cranberries, orange juice, chicken broth, brown sugar, and maple syrup. Stir and bring to a boil.
From sweetandsavorymeals.com


30-MINUTE PORK TENDERLOIN WITH CRANBERRY SAUCE - A WELL …
Season the pork with salt and pepper and add to the skillet. Cook until browned on the outside and light pink inside, about 2 to 3 minutes per side. Transfer to a serving platter, cover and keep warm. ( Do not wash the skillet.) Cook sauce. In the same skillet, add the shallots and cook over medium heat, stirring, for 30 seconds.
From seasonedkitchen.com


ROASTED CRANBERRY ORANGE PORK TENDERLOIN WITH GREEN BEANS | THE …
2018-12-13 Spread half of the sauce over the tenderloin. Roast for 25-35 minutes or until the internal temperature reaches 140-145 degrees F. Meanwhile, toss the green beans with the remaining tablespoon of oil and salt + pepper to taste. After 10 minutes of baking, remove the tray and add the green beans all around the pork.
From therecipecritic.com


SIDE DISHES TO GO WITH PORK TENDERLOIN - THERESCIPES.INFO
10 Best Side Dishes for Pork Tenderloin | Allrecipes top www.allrecipes.com "This nutty farro salad is loaded with roasted butternut squash, cranberries, and toasted pecans, all topped with a tangy blood orange vinaigrette. It pairs perfectly with roasted chicken or pork," says recipe creator France C. Photo by France C 7.
From therecipes.info


PORK TENDERLOIN WITH ONIONS & DRIED CRANBERRIES RECIPE
Step 2. Return pork and onion to pan; add broth, and bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in cranberries; cover and cook 30 minutes or until pork is tender. Remove from heat. Place pork on a cutting board; cover and let stand 5 minutes. Cut each tenderloin into 12 slices. Serve with onion mixture.
From myrecipes.com


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