Roast Pork Tenderloins with Cranberry-Port Sauce

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.

Instructions

1
Melt butter in heavy large skillet over medium-high heat.
Ingredients you will need
ButterButter
Equipment you will use
Frying PanFrying Pan
2
Add onions; sauté until golden, about 8 minutes.
Ingredients you will need
OnionOnion
3
Add garlic, 1 1/2 teaspoons orange peel, sage, and 1 teaspoon thyme; stir 1 minute.
Ingredients you will need
Orange ZestOrange Zest
GarlicGarlic
ThymeThyme
SageSage
4
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.
Ingredients you will need
Cranberry JuiceCranberry Juice
BrothBroth
SauceSauce
Equipment you will use
Sauce PanSauce Pan
5
Add cranberries and sugar; boil just until berries pop, about 5 minutes.
Ingredients you will need
CranberriesCranberries
BerriesBerries
SugarSugar
PopPop
6
Mix Port and cornstarch in small bowl to blend.
Ingredients you will need
Corn StarchCorn Starch
PortPort
Equipment you will use
BowlBowl
7
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.)
Ingredients you will need
SauceSauce
Salt And PepperSalt And Pepper
8
Mix remaining 4 1/2 teaspoons thyme, 1 1/2 teaspoons salt, and 1 1/2 teaspoons pepper in small bowl.
Ingredients you will need
PepperPepper
ThymeThyme
SaltSalt
Equipment you will use
BowlBowl
9
Place pork in large baking dish. Pat dry with paper towel.
Ingredients you will need
PorkPork
Equipment you will use
Baking PanBaking Pan
Paper TowelsPaper Towels
10
Brush with 2 tablespoons oil. Rub thyme mixture over pork. (Can be prepared 1 day ahead. Cover and refrigerate.)
Ingredients you will need
ThymeThyme
PorkPork
Cooking OilCooking Oil
Dry Seasoning RubDry Seasoning Rub
11
Preheat oven to 400°F.
Equipment you will use
OvenOven
12
Heat remaining 1 tablespoon oil in heavy large ovenproof skillet over high heat.
Ingredients you will need
Cooking OilCooking Oil
Equipment you will use
Frying PanFrying Pan
13
Add pork and cook until brown, turning frequently, about 5 minutes.
Ingredients you will need
PorkPork
14
Transfer skillet to oven and roast pork until instant-read thermometer inserted into thickest part of pork registers 150°F, about 20 minutes.
Ingredients you will need
Pork RoastPork Roast
PorkPork
Equipment you will use
Kitchen ThermometerKitchen Thermometer
Frying PanFrying Pan
OvenOven
15
Transfer pork to platter; cover to keep warm.
Ingredients you will need
PorkPork
16
Add cranberry sauce and remaining 1 1/2 teaspoons orange peel to same skillet and bring to simmer, stirring frequently.
Ingredients you will need
Cranberry SauceCranberry Sauce
Orange ZestOrange Zest
Equipment you will use
Frying PanFrying Pan
17
Cut pork into 1/2-inch-thick diagonal slices. Divide slices among 8 plates.
Ingredients you will need
PorkPork
18
Drizzle sauce over and serve.
Ingredients you will need
SauceSauce
DifficultyExpert
Ready In45 m.
Servings8
Health Score26
Magazine