PORK WITH CRANBERRY-PORT SAUCE
Enjoy these tangy pork tenderloins served with cranberry-port sauce - perfect for dinner.
Provided by Pillsbury Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Rub pork on all sides with rosemary, and 1/2 teaspoon each of the salt and pepper.
- Heat 12-inch ovenproof cast-iron or nonstick skillet over medium-high heat. Add pork; cook 4 minutes, browning quickly on all sides. Place skillet in oven. Bake 15 minutes or until meat thermometer inserted in center reads 145°F. Cover loosely; let stand 3 minutes.
- Meanwhile, in 1-quart saucepan, heat wine and garlic to boiling. Cook uncovered 8 minutes or until liquid is reduced by half. Remove and discard garlic. Add cranberry sauce, and remaining 1/4 teaspoon each salt and pepper to wine in saucepan, stirring with whisk. Heat to boiling; cook 1 minute, stirring occasionally.
- Slice pork. Serve pork with sauce; sprinkle with cheese.
Nutrition Facts : Calories 241, Carbohydrate 10 g, Fiber 1 g, Protein 33 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 439 mg
PORK CHOPS WITH CRANBERRY, PORT, AND ROSEMARY SAUCE
Categories Berry Pork Thanksgiving Quick & Easy Dinner Cranberry Rosemary Port Fall Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Sprinkle pork chops with salt, pepper, and 1 teaspoon rosemary. Melt butter in heavy large skillet over medium heat until beginning to brown. Add pork chops and cook until browned and cooked through, about 5 minutes per side. Transfer to platter; cover to keep warm. Add broth, Port, and remaining 1 3/4 teaspoons rosemary to same skillet and boil until liquid is slightly reduced, about 4 minutes. Add cranberry sauce; bring to boil, then reduce heat to medium and simmer until sauce is thickened, about 7 minutes. Season sauce with salt and pepper. Spoon sauce over pork chops and serve.
ROASTED PORK TENDERLOIN WITH CRANBERRY-PORT SAUCE
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
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
ROAST PORK TENDERLOINS WITH CRANBERRY-PORT SAUCE
Categories Fruit Juice Garlic Onion Pork Roast Cranberry Port Winter Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- 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.)
- Preheat oven to 400°F. 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.
PORK CHOPS WITH CRANBERRY SAUCE
Provided by Pierre Franey
Categories dinner, easy, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Sprinkle the chops on both sides with salt and pepper.
- Peel the orange and cut it crosswise into 4 slices of equal thickness. Cut each slice into 8 equal-size pieces. Put the cranberries and orange pieces into the container of a food processor or electric blender and blend well but coarsely. There should be about 1 1/2 cups.
- Dredge the chops on both sides in flour and shake off excess.
- Heat the oil in a heavy skillet large enough to hold the chops in one layer. When the oil is quite hot add the chops and cook until nicely brown on one side, about 8 minutes. Turn the chops and cook until browned on the other side, about 5 minutes. Reduce the heat. Cover and simmer 12 minutes.
- Transfer the chops to a warm serving platter and pour off the fat from the skillet.
- Add 1 tablespoon of the butter to the skillet and when it is melted add the onion. Cook, stirring, until wilted. Add the brown sugar and stir to dissolve. Add the vinegar and tomato paste and stir until blended. Add the cranberry and orange mixture and the broth. Stir to blend. Add any liquid that has accumulated around the chops. Let simmer about 1 minute. Stir in the remaining 1 tablespoon of butter. Pour the sauce over the chops and sprinkle with parsley.
Nutrition Facts : @context http, Calories 535, UnsaturatedFat 17 grams, Carbohydrate 20 grams, Fat 31 grams, Fiber 4 grams, Protein 43 grams, SaturatedFat 10 grams, Sodium 878 milligrams, Sugar 11 grams, TransFat 0 grams
PORK TENDERLOIN WITH BALSAMIC-CRANBERRY SAUCE
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
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
EASY PORK CHOPS WITH CRANBERRY PAN SAUCE
This recipe might not look like much, but wait until you try it! If you can,try to use the fresh thyme in place of dryed, it really makes a difference in taste! If you want you can use chardonnay in place of the white wine, I use chardonnay and it worked out quite well. This recipe can be doubled if desired. Serve this with potato pancakes for a great meal!
Provided by Kittencalrecipezazz
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a heavy skillet over medium heat.
- Season the pork chops with salt, pepper and garlic powder, and saute until browned and cooked through (about 5-6 minutes on each side).
- Transfer the chops to a plate.
- Add in wine to the same skillet; bring to a simmer, scraping any browned bits in the bottom of the pan.
- Stir in cranberry sauce, shallots and fresh thyme; reduce the heat to medium-low and simmer until slightly reduced, stirring occasionally about 3-4 minutes).
- Season the sauce with salt and pepper.
- Return pork and any of the juices from the plate into the skillet; cook until heated through (about 1 minute).
- Transfer the chops to a plate.
- Spoon the sauce over the pork.
SLOW COOKER CRANBERRY PORK ROAST
This is a slow cooker recipe that my sweet mother-in-law gave to us and is absolutely wonderful!
Provided by gtmecheng
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 6h20m
Yield 4
Number Of Ingredients 9
Steps:
- Place pork roast in a slow cooker. Mash cranberry sauce in a bowl; stir in sugar, cranberry juice, mustard, cloves, and salt. Pour cranberry mixture over pork roast.
- Cook on Low for 6 to 8 hours. Transfer roast to a plate; cover and keep warm.
- Skim fat from cranberry mixture in slow cooker. Measure 2 cups of cranberry mixture, adding water if necessary. Pour into saucepan and bring to a boil. Whisk cold water with cornstarch until pasty; pour into cranberry mixture. Cook and stir until thickened, 5 to 10 minutes. Serve alongside pork.
Nutrition Facts : Calories 459.8 calories, Carbohydrate 64.2 g, Cholesterol 79.6 mg, Fat 9.7 g, Fiber 1.2 g, Protein 29.3 g, SaturatedFat 3.4 g, Sodium 84.4 mg, Sugar 58.7 g
STICKY PORK WITH CRANBERRIES
Use up leftover Christmas cranberry sauce in this quick pork braise, lovely with a dollop of mash
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 7
Steps:
- Season the flour and dust the pork slices. Heat the oil in a large frying pan, then cook the pork for 3-4 mins each side until browned and cooked through. Transfer to a plate and set aside.
- Add the red onion wedges to the pan and fry for 5-8 mins until soft and starting to turn golden. Stir in the stock, cranberry sauce and honey and simmer for 10 mins. Return the pork with any resting juices and gently cook for 1-2 mins until hot through. Serve with some mash or jacket potatoes and vegetables.
Nutrition Facts : Calories 281 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 0.43 milligram of sodium
CRANBERRY PORK TENDERLOIN
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
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.
PORK TENDERLOIN WITH CRANBERRY SAUCE
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
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 :
SLOW COOKER CRANBERRY PORK
Sweet, tangy and easy. The sauce is also good with chicken instead of pork. Try serving with rice and onion rings.
Provided by DAWN MINER
Categories Meat and Poultry Recipes Pork
Time 4h10m
Yield 6
Number Of Ingredients 4
Steps:
- In a medium bowl, stir together the cranberry sauce, salad dressing, and onion. Place pork in a slow cooker, and cover with the sauce mixture.
- Cover, and cook on High for 4 hours, or on Low for 8 hours. Pork is done when the internal temperature has reached 145 degrees F (63 degrees C).
Nutrition Facts : Calories 374.5 calories, Carbohydrate 32.9 g, Cholesterol 79.6 mg, Fat 15.1 g, Fiber 1.1 g, Protein 26.8 g, SaturatedFat 3.6 g, Sodium 184.1 mg, Sugar 31.2 g
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- 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. DO AHEAD Cranberry sauce can be made 1 day ahead. Cover and refrigerate.
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- Preheat oven to 400°F. 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.
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