Pork Tenderloin With Cranberry And Porto Wine Sauce Recipes

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MARINATED PORK TENDERLOIN W/PORT WINE AND DRIED CRANBERRIES



Marinated Pork Tenderloin W/Port Wine and Dried Cranberries image

A Junior League recipe from Washington State. Marinate 6 hours or overnight. Sauce can be made in advance and reheated.

Provided by Oolala

Categories     Pork

Time 6h40m

Yield 8-10 serving(s)

Number Of Ingredients 9

3 garlic cloves, minced
2 teaspoons ground black pepper, divided
2 teaspoons ground thyme, divided
3 (1 lb) pork tenderloin
3 cups port wine (tawny or ruby)
1 cup heavy cream
2 tablespoons shallots, minced
1/2 cup dried cranberries
1 tablespoon vegetable oil

Steps:

  • Combine garlic, 1 teaspoon pepper and 1 teaspoon thyme in a small bowl and rub mixture onto the pork.
  • Place in a large shallow dish; cover and refrigerate for 6 hours or overnight.
  • Prepare sauce by pouring the port into a medium saucepan and bring to a boil.
  • Cook about 25 minutes or until reduced to one cup.
  • Add the cream, shallots, the remaining 1 teaspoon of pepper and 1 teaspoon of thyme and cook over low heat until sauce begins to thicken. Add the cranberries and heat thoroughly. (The sauce can be made up to 24 hours ahead of time and refrigerated, reheat gently.).
  • Prepare a medium-hot BBQ or preheat the broiler.
  • Pat the meat dry and rub with oil.
  • Broil or grill about 15-20 minutes, turning so that all sides are browned.
  • When meat is done, let stand on a cutting board, loosely covered, for 5-10 minutes.
  • Slice and serve with the port wine sauce.

Nutrition Facts : Calories 499.1, Fat 22, SaturatedFat 10.3, Cholesterol 153, Sodium 103.7, Carbohydrate 15, Fiber 0.6, Sugar 7.2, Protein 36

ROASTED PORK TENDERLOIN WITH CRANBERRY-PORT SAUCE



Roasted Pork Tenderloin with Cranberry-Port Sauce image

Here, mustard topped with fresh herbs makes a crisp, flavorful crust on the roasted pork tenderloin that plays well with the juicy sauce.

Provided by Adam Dolge

Categories     Healthy Pork Tenderloin Recipes

Time 35m

Number Of Ingredients 13

1 pound pork tenderloin, trimmed
2 tablespoons whole-grain mustard, divided
¼ teaspoon ground pepper, divided
⅛ teaspoon salt plus a pinch, divided
1 tablespoon chopped fresh rosemary plus 1 teaspoon, divided
1 tablespoon chopped fresh sage plus 1 teaspoon, divided
2 teaspoons chopped fresh thyme
2 tablespoons canola oil, divided
1 cup cranberries, fresh or frozen
1 medium shallot, minced
½ cup low-sodium chicken broth
½ cup port wine (see Tip)
1 ½ teaspoons butter

Steps:

  • Preheat oven to 450°F.
  • Pat pork dry, then brush with 1 tablespoon mustard. Sprinkle with 1/8 teaspoon each pepper and salt. Combine 1 tablespoon each rosemary and sage, along with thyme, on a cutting board. Roll the pork in the herbs, pressing to adhere.
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the pork and cook, turning occasionally and adjusting the heat as necessary, until browned on all sides, about 4 minutes total. Transfer to a rimmed baking sheet. Roast the pork in the oven until an instant-read thermometer inserted in the thickest part registers 145°F, 14 to 18 minutes.
  • Meanwhile, return the pan to medium heat and add the remaining 1 tablespoon oil and cranberries to the pork drippings. Cook until the cranberries start to soften, about 2 minutes. Stir in shallot and the remaining 1 tablespoon mustard and 1 teaspoon each rosemary and sage. Cook until fragrant, about 1 minute. Stir in broth and port and cook until reduced by half, 2 to 3 minutes. Stir in butter and the remaining 1/8 teaspoon pepper and pinch of salt.
  • Slice the pork and serve topped with the sauce.

Nutrition Facts : Calories 279 calories, Carbohydrate 10 g, Cholesterol 78 mg, Fat 11 g, Fiber 1 g, Protein 25 g, SaturatedFat 2 g, Sodium 363 mg, Sugar 4 g

PORK TENDERLOIN WITH CRANBERRY AND PORTO WINE SAUCE



Pork Tenderloin With Cranberry and Porto Wine Sauce image

This recipe is among my 5 stars for having made it time and time again with unanimous praises from my guests.

Provided by mozarth622

Categories     Meat

Time 27m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon butter (15 GR.)
8 (3 ounce) pork tenderloin, cut crosswise
1/2 onion, cut in fine rings
3/4 cup frozen cranberries or 3/4 cup canned cranberries
1/2-2/3 cup of porto wine
1/3 cup liquid honey
1/2 teaspoon dried rosemary
salt and pepper

Steps:

  • Like most recipes, remember to adjust the above quantities to your taste preferences and should be considered as basic guidelines.
  • Melt butter in saucepan.
  • In saucepan color both sides 1 or 2 minutes per side.
  • Set aside and keep meat warm in a 200°F preheated oven.
  • In same saucepan, add all other ingredients and cook for about 5 minutes.
  • Now add to the saucepan the set aside meat, cover and cook another 5 minutes.
  • Do not overcook since pork tenderloin with light pink center.
  • Taste the sauce and add a little more Porto wine if necessary.
  • Asparagus and or zucchinis are appropriate with this dish, pan fried potatoes or oven baked are also suggested.

Nutrition Facts : Calories 381.8, Fat 12.1, SaturatedFat 5, Cholesterol 119.9, Sodium 107.2, Carbohydrate 27.7, Fiber 1.1, Sugar 24.7, Protein 35.3

TENDERLOIN STEAKS WITH CRANBERRY-PORT SAUCE AND GORGONZOLA CHEESE



Tenderloin Steaks with Cranberry-Port Sauce and Gorgonzola Cheese image

Provided by Annie Denn

Categories     Beef     Berry     Cheese     Quick & Easy     Blue Cheese     Cranberry     Rosemary     Beef Tenderloin     Port     Winter     Bon Appétit     California

Yield Makes 4 servings

Number Of Ingredients 9

4 tablespoons (1/2 stick) butter
2 large garlic cloves, sliced
1 large shallot, sliced
1 1/4 cups canned beef broth
1 cup ruby Port
1/4 cup dried cranberries
4 5- to 6-ounce beef tenderloin steaks (each about 1 inch thick)
1/2 teaspoon minced fresh rosemary
1/2 cup crumbled Gorgonzola cheese

Steps:

  • Melt 2 tablespoons butter in saucepan over medium-high heat. Add garlic and shallot, then 1 cup broth, Port and cranberries. Boil liquid until reduced to 1/2 cup, about 8 minutes. Set sauce aside.
  • Melt remaining 2 tablespoons butter in large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet; cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to plate; cover loosely with foil. Add rosemary to skillet, then sauce and remaining 1/4 cup broth. Boil 1 minute, scraping up browned bits. Season with salt and pepper; spoon sauce over steaks. Top each with cheese.

PORK TENDERLOIN WITH WINE SAUCE



Pork Tenderloin with Wine Sauce image

Here's a fast and easy, great-tasting meal that's as big on flavor as it is low in fat and calories. I serve it with fresh green beans and mashed potatoes. -Nancy LaVoice, Wexford, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 9

1 pork tenderloin (3/4 pound)
Dash pepper
1 teaspoon canola oil
1 teaspoon butter
1/4 cup reduced-sodium beef broth
1/4 cup dry red wine or additional reduced-sodium beef broth
1/4 teaspoon Dijon mustard
1/4 teaspoon dried thyme
1/8 teaspoon dried rosemary, crushed

Steps:

  • Cut pork into 2-in. slices; flatten to 1-1/2-in. thickness. Sprinkle with pepper. In a large skillet over medium heat, cook pork in oil and butter for 5 minutes on each side or until meat is no longer pink. Remove and keep warm. , Add broth to the pan, scraping to loosen browned bits. Stir in the wine, mustard, thyme and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring occasionally. Serve with pork.

Nutrition Facts : Calories 259 calories, Fat 10g fat (3g saturated fat), Cholesterol 100mg cholesterol, Sodium 159mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

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 :

ROSEMARY-SCENTED PORK LOIN STUFFED WITH ROASTED GARLIC, DRIED APRICOTS AND CRANBERRIES AND PORT WINE PAN SAUCE



Rosemary-Scented Pork Loin Stuffed With Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce image

Pork loin roast - good-looking, lean, and attractively priced (under $25) - makes a memorable, no-fuss meal for holiday entertaining.

Provided by Ben S.

Categories     Meat and Poultry Recipes     Pork

Yield 16

Number Of Ingredients 13

3 tablespoons olive oil
16 whole peeled garlic cloves
2 tablespoons minced garlic cloves
1 (8 pound) whole boneless pork loin, patted dry, at room temperature
Salt and freshly ground pepper
3 tablespoons minced fresh rosemary (snip with scissors), divided
16 dried apricots (or similar amount of your favorite dried fruit)
⅓ cup dried cranberries
¼ cup apple jelly
¼ cup port
½ cup chicken broth
2 tablespoons apple jelly
2 teaspoons cornstarch

Steps:

  • Adjust oven rack to upper-middle position and heat oven to 250 degrees. Heat oil in a small skillet over medium-low heat. Add whole garlic cloves and cook, stirring occasionally, until soft and golden, about 5 minutes. Remove with a slotted spoon; reserve oil.
  • Turn pork loin fat-side down. Slit lengthwise, almost but not quite all the way through, to form a long pocket, leaving a 1/2-inch border of unslit meat at each end. Brush cavity with some of the reserved garlic cooking oil, and sprinkle generously with salt and pepper and 1 Tb. of the rosemary. Line cavity with sauteed garlic and apricots; sprinkle in cranberries. Tie loin together with kitchen twine or heavy-duty string at 1 1/2-inch intervals.
  • Brush with remaining oil, and sprinkle generously with salt and pepper. Set roast, fat-side up, diagonally or curved (so it fits) on a large, lipped cookie sheet or jellyroll pan. Warm 1/4 cup apple jelly along with the minced garlic and remaining rosemary. Brush mixture onto meat.
  • Roast until a meat thermometer stuck into the center registers 125 to 130 degrees. (Start checking at about 1 1/2 hours.) Remove from oven; raise oven temperature to 400 degrees. Brush loin with pan drippings, return to oven, and continue to roast until the loin is golden brown and a meat thermometer stuck into the center registers 145 degrees F (63 degrees C), about 20 minutes longer. For even more attractive coloring, broil until spotty brown, 3 to 5 minutes.
  • Let roast rest 15 to 20 minutes; transfer to a carving board. Stir juices around pan to loosen brown bits. Pour through a strainer into a small pan, and stir in port, chicken broth and remaining 2 Tbs. of jelly; bring to a simmer. Mix cornstarch with a couple of tablespoons of cold water; whisk into sauce. Simmer until lightly thickened. Slice pork and serve with a little sauce.

Nutrition Facts : Calories 365.9 calories, Carbohydrate 15.3 g, Cholesterol 109 mg, Fat 15.6 g, Fiber 1 g, Protein 39.1 g, SaturatedFat 5.1 g, Sodium 225.4 mg, Sugar 11.8 g

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