Roast Pork Tenderloins with Cranberry-Port Sauce
Roast Pork Tenderloins with Cranberry-Port Sauce might be just the main course you are searching for. This gluten free recipe serves 8. One serving contains 389 calories, 38g of protein, and 14g of fat. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up sugar, onions, cranberry juice cocktail, and a few other things to make it today. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert.
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.)
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.