CRANBERRY-GLAZED PORK TENDERLOIN
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 7
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.
QUICK SAVORY CRANBERRY GLAZED PORK LOIN ROAST
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
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 TENDERLOINS WITH WILD RICE
Apricots say sweet things to earthy herbs in this gravy-licious meal. Remember this recipe-it's worthy of a weekend celebration. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover and flatten to 3/4-in. thickness., Prepare rice according to package directions. In a small bowl, combine the rice, vegetables, apricots, parsley and seasonings. , Remove covering; spread rice mixture over meat. Close tenderloins; tie with kitchen string. Place in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 15 minutes., Meanwhile, in a small saucepan, combine the water, gravy mix, mustard and sage. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley., Brush 2 tablespoons gravy over tenderloins. Bake 10-15 minutes longer or until a thermometer reads 160°. Let stand for 15 minutes. Discard string; cut each tenderloin into 9 slices. Serve with remaining gravy.
Nutrition Facts : Calories 293 calories, Fat 6g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 803mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 2g fiber), Protein 32g protein.
CRANBERRY GLAZED PORK ROAST
Meet the Cook: Many pork recipes were too spicy for me, so I decided to try this sweeter alternative. That was 18 years ago, and it became a family favorite. It tastes great the day after in a cold sandwich, too. Today, our two daughters make this roast often. We also have eight grandchildren and 25 great-grandchildren. -Madeline Strauss, Clinton Township, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Combine salt and pepper; rub over the roast. Place roast, fat side up, on a rack in a greased roasting pan. Bake, uncovered, at 350° for 40 minutes. , Meanwhile, combine the cranberry sauce, orange juice and brown sugar in a saucepan; cook over medium heat until cranberry sauce is melted. Drizzle a fourth of the glaze over roast. , Bake 20 minutes longer; or until a thermometer reads 145°, basting frequently with remaining glaze. Let stand for 10 minutes before slicing. Warm remaining glaze; serve with roast.
Nutrition Facts : Calories 293 calories, Fat 8g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 354mg sodium, Carbohydrate 21g carbohydrate (17g sugars, Fiber 1g fiber), Protein 33g protein.
ROASTED PORK TENDERLOIN FILLED WITH SUN-DRIED CRANBERRY STUFFING WITH ROASTED ROOT VEGETABLES
Steps:
- For the Cranberry Stuffing/Pork: 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.
- Place the tenderloin on a work surface and season 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. Heat the oil in a oven proof saute pan until smoking. Saute the tenderloin on all sides until golden brown. Place in the oven and roast until almost cooked through, about 10 minutes. Remove and let rest 10 minutes. Slice into 1-inch pieces.
- For the Chicken Sauce: Place chicken stock in a medium saucepan and reduce to 3 cups over high heat. Add apple juice, chipotle puree and black peppercorns and cook until reduced to 2 cups. Swirl in the butter and season with salt.
- For the Roasted Root Vegetables: Preheat oven to 400 degrees F. Place vegetables and garlic in a large baking dish. Add the oil and toss to coat. Add the thyme and season with salt and pepper to taste. Cover the dish with foil and bake for 20 minutes, remove foil and continue baking for 20 minutes or until just cooked through, stirring the vegetables occasionally. Remove from the oven and fold in the parsley.
CRANBERRY GLAZED PORK TENDERLOIN WITH LONG GRAIN & WILD RICE
A delicate cranberry glaze graces succulent pork tenderloin. Served over rice, this makes a special meal!
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 4
Steps:
- Prepare rice according to package directions.
- Preheat oven to 375 degrees.
- Season pork tenderloin with salt and pepper.
- In a bowl, whisk the cranberry sauce and water until smooth.
- Brown the tenderloin on all sides in a skillet.
- Completely coat the browned tenderloin with the cranberry glaze and place in oven.
- After 10 minutes, glaze the tenderloin again.
- Cook another 10 minutes, remove from oven, slice and serve on rice.
Nutrition Facts : Calories 333 calories, Carbohydrate 53.2 g, Cholesterol 49.1 mg, Fat 2.7 g, Fiber 1.3 g, Protein 22.1 g, SaturatedFat 0.9 g, Sodium 555.3 mg, Sugar 22 g
CRANBERRY GLAZED PORK TENDERLOIN
Make and share this Cranberry Glazed Pork Tenderloin recipe from Food.com.
Provided by lazyme
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 274.8, Fat 4.1, SaturatedFat 1.4, Cholesterol 73.8, Sodium 584.8, Carbohydrate 34.8, Fiber 0.9, Sugar 33.2, Protein 24.6
ORANGE CRANBERRY GLAZED PORK TENDERLOIN
Make and share this Orange Cranberry Glazed Pork Tenderloin recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 312.8, Fat 9.7, SaturatedFat 2.6, Cholesterol 74.8, Sodium 126.7, Carbohydrate 32.8, Fiber 1, Sugar 31.2, Protein 23.7
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