Pork Tenderloin With Cranberry Pomegranate Sauce Recipes

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PORK TENDERLOIN WITH CRANBERRY POMEGRANATE SAUCE



Pork Tenderloin With Cranberry Pomegranate Sauce image

Pork tenderloin has a simple rub and is served with a slightly sweet, slightly sour sauce made from pomegranate cranberry juice. I served this with green beans and slivered almonds and garlic mashed potatoes.

Provided by Crazycook in PA

Categories     Pork

Time 42m

Yield 4 serving(s)

Number Of Ingredients 11

4 pork tenderloin, medallions
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/4 teaspoon black pepper
3 tablespoons olive oil
2 tablespoons butter
1/2 cup onion, chopped
3/4 cup cranberry pomegranate juice
1 tablespoon sugar
1 tablespoon balsamic vinegar

Steps:

  • Combine salt, cumin, garlic powder and black pepper in a small bowl.
  • Sprinkle over pork tenderloin
  • Heat oil and butter in a large skillet over medium heat.
  • Add pork to skillet and saute about 5 minutes on each side, turning frequently for approximately 15 minutes.
  • Remove pork and set aside.
  • Add onions to skillet and saute for about 5 minutes until translucent.
  • Combine juice, sugar and balsamic vinegar.
  • Pour mixture into skillet with the onions and cook for about 2 minutes.
  • Add pork into the sauce mixture and cover and simmer for approximately 10 minutes or until pork reaches an internal temperature of 150 degrees.
  • Remove pork.
  • Increase heat to medium high and cook for approximately 5 minutes,reducing the sauce to half.

Nutrition Facts : Calories 163.5, Fat 16, SaturatedFat 5.1, Cholesterol 15.3, Sodium 333, Carbohydrate 5.6, Fiber 0.4, Sugar 4.1, Protein 0.4

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.

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.

PERFECT POMEGRANATE CRANBERRY SAUCE



Perfect Pomegranate Cranberry Sauce image

Don't settle for boring, mediocre cranberry sauce this holiday season. Instead, serve your friends and family this amazing reboot of the traditional Thanksgiving relish. It goes great with holiday fare like turkey and everyday favorites like biscuits. Or you can even serve it with vanilla ice cream as a dessert! Jar or freeze your leftovers to enjoy this sauce year-round!

Provided by LaurenRae

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Time 1h30m

Yield 20

Number Of Ingredients 11

2 (12 ounce) packages fresh cranberries
2 cups turbinado sugar, or more to taste
1 ½ cups freshly squeezed orange juice
1 cup water
¼ cup dark corn syrup (such as Karo®), or more to taste
2 tablespoons port wine, or more to taste
1 tablespoon lime juice, or more to taste
2 cinnamon sticks
1 tablespoon orange zest, divided
4 whole cloves
1 large pomegranate, peeled and seeds separated, divided

Steps:

  • Combine cranberries, sugar, orange juice, water, corn syrup, port wine, lime juice, cinnamon sticks, 1 1/2 teaspoons orange zest, cloves, and 1/4 the pomegranate seeds in a heavy pot; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until cranberries pop and sauce is thickened, about 30 minutes.
  • Taste the sauce and add more sugar, corn syrup, or port wine if desired. Remove cloves or cinnamon if the taste is overpowering at this point and add more port wine or lime juice.
  • Continue to simmer sauce, stirring occasionally, until desired consistency is reached, 15 to 30 minutes. Remove pot from heat and cool, about 30 minutes. Sauce will thicken as it cools. Remove cinnamon sticks and cloves if still in sauce. Stir remaining pomegranate seeds into sauce and garnish with remaining 1 1/2 teaspoons orange zest.

Nutrition Facts : Calories 121.6 calories, Carbohydrate 31.2 g, Fat 0.1 g, Fiber 1.9 g, Protein 0.4 g, Sodium 16.3 mg, Sugar 25.1 g

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

CRANBERRY POMEGRANATE SAUCE



Cranberry Pomegranate Sauce image

This is a delicious fruit-filled version of cranberry sauce. The pomegranate is cooked separately to facilitate seed removal, then both parts are combined to finish cooking. It's wonderful as an accompaniment for poultry, and can be made into a lovely trifle-type dessert with vanilla pudding and pound cake.

Provided by Carolyn Bunkley

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Time 1h15m

Yield 24

Number Of Ingredients 7

2 large tart apples
2 pomegranates, peeled and seeds separated
1 (16 fl oz) bottle pomegranate juice
2 cups white sugar
2 large oranges
2 (12 ounce) bags fresh cranberries, rinsed and sorted
1 cup pecans, chopped

Steps:

  • Peel and core apples, and put peelings and cores in a small saucepan with pomegranate seeds, 1/2 cup juice, and 1/2 cup sugar. Bring to a boil, and then reduce heat to simmer. Cook for 30 minutes.
  • Chop the peeled apples, and place in a large saucepan. Remove zest from half of one orange, chop very fine, and add to apples. Peel oranges, chop coarsely, and add to pan along with cranberries and remaining juice and sugar. Bring to a boil, reduce heat to simmer, and cook for 30 minutes.
  • Remove small pan from heat, and strain juice into larger pan. Cool solids slightly, and then push though a sieve to remove seeds and peels, adding remaining pulp to larger pan. Stir in nuts, if desired. Cook about 10 minutes longer. Serve warm, room temperature, or chilled.

Nutrition Facts : Calories 150 calories, Carbohydrate 30.5 g, Fat 3.7 g, Fiber 2.6 g, Protein 0.9 g, SaturatedFat 0.3 g, Sodium 1.9 mg, Sugar 26.2 g

PORK TENDERLOIN WITH POMEGRANATE SAUCE



Pork Tenderloin with Pomegranate Sauce image

A simple mix of aromatic spices is rubbed on this pork loin before it's cooked and drizzled with a slightly tart sauce.

Categories     Fruit Juice     Pork     Sauté     Quick & Easy     Dinner     Vinegar     Meat     Pork Tenderloin     Spice     Fall     Healthy     Pomegranate     Cinnamon     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 14

3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
3/4 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 pork tenderloins (each about 3/4 pound)
2 tablespoons olive oil
1 cup plain pomegranate juice (such as POM Wonderful)
3/4 teaspoon cornstarch
1 tablespoon water
1 to 2 teaspoons Sherry vinegar
1 tablespoon unsalted butter
Special Equipment
an instant-read thermometer

Steps:

  • Stir together cumin, coriander, pepper, cinnamon, and salt in a shallow bowl. Pat tenderloins dry and dredge in spice mixture until evenly coated.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook pork, turning occasionally, until meat is browned on all sides and thermometer inserted diagonally into center of each tenderloin registers 145°F, 20 to 25 minutes. Transfer pork with tongs to a cutting board (reserve skillet) and let stand 10 minutes.
  • While pork stands, pour off and discard any fat from skillet, then add pomegranate juice to skillet and boil over moderately high heat until reduced to about 2/3 cup, about 3 minutes (if side of skillet begins to scorch, reduce heat to moderate). Stir together cornstarch and water and whisk into juice, then boil sauce until thickened slightly, 1 to 2 minutes.
  • Remove from heat and add Sherry vinegar to taste, then swirl in butter until incorporated. Pour sauce through a fine-mesh sieve into a bowl and skim off any fat. Season with salt. 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 :

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