Roast Pork Tenderloins With Cranberry Port Sauce Recipes

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CRANBERRY GLAZED PORK ROAST



Cranberry Glazed Pork Roast image

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

1 teaspoon salt
1/2 teaspoon pepper
1 boneless rolled pork loin roast (3 pounds)
1 cup jellied cranberry sauce
1/2 cup orange juice
1/4 cup packed brown sugar

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.

SLOW COOKER CRANBERRY PORK ROAST



Slow Cooker Cranberry Pork Roast image

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

1 (1 1/2-pound) boneless pork loin roast
1 (16 ounce) can jellied cranberry sauce
¼ cup white sugar
½ cup cranberry juice
1 teaspoon dry mustard
¼ teaspoon ground cloves
salt to taste
2 tablespoons cold water
2 tablespoons cornstarch

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

SLOW COOKER CRANBERRY PORK



Slow Cooker Cranberry Pork image

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

1 (16 ounce) can cranberry sauce
⅓ cup French salad dressing
1 onion, sliced
1 (3 pound) boneless pork loin roast

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

PORK TENDERLOIN WITH BALSAMIC-CRANBERRY SAUCE



Pork Tenderloin with Balsamic-Cranberry Sauce image

To round out this menu, serve roasted squash, corn muffins and boiled green beans with orange zest. End with vanilla ice cream topped with warm chestnuts in syrup.

Categories     Onion     Roast     Sauté     Quick & Easy     Cranberry     Pork Tenderloin     Fall     Bon Appétit

Yield Serves 2, can be doubled

Number Of Ingredients 7

1 1/2 tablespoons butter
1 8- to 10-ounce pork tenderloin
1/2 cup chopped onion
1 tablespoon chopped fresh rosemary
1/2 cup canned low-salt 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.

CROCK POT CRANBERRY PORK ROAST AND GRAVY



Crock Pot Cranberry Pork Roast and Gravy image

JUST AWESOME!! Very tender and delicious with special cranberry juices and pork gravy which enhance this wonderful dish!! Easy to prepare and it cooks while you work or shop.

Provided by Seasoned Cook

Categories     Pork

Time 6h5m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 -3 lbs lean pork loin
salt and black pepper
1 (15 ounce) can whole berry cranberry sauce
3 ounces pineapple juice
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
2 tablespoons honey
1/2 teaspoon cinnamon
1 tablespoon cornstarch
3 teaspoons cold water

Steps:

  • Rub salt and black pepper onto pork loin and place in crock pot. Add all of remaining ingredients EXCEPT cornstarch and water.
  • Turn crock pot on high for 1 hour and then cook on low for 5-6 hours.
  • Mix cornstarch and water in small bowl and add last 15 minutes of cooking time which will help make the gravy.
  • Remove loin onto a serving plate. This recipe will go well with rice, potatoes or noodles.

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 :

ROAST PORK TENDERLOIN SLIDERS WITH CRANBERRY SAUCE AND ONIONS



Roast Pork Tenderloin Sliders With Cranberry Sauce and Onions image

Entertaining is simple, fun and flavorful when you serve Roast Pork Tenderloin Sliders with Cranberry Sauce and Pickled Onions. So delicious and easy-to-prepare, they're real crowd-pleasers.

Provided by National Pork Board

Categories     Pork

Time 35m

Yield 8 serving(s)

Number Of Ingredients 7

1 lb pork tenderloin
1/2 red onion, halved and very thinly sliced
1/2 cup red wine vinegar
1/2 teaspoon salt, plus more for seasoning
pepper, to taste
8 dinner rolls, white or 8 wheat, split horizontally
3/4 cup cranberry sauce, jellied or 3/4 cup whole berries

Steps:

  • In a small bowl, combine onion, red wine vinegar, and 1/4 teaspoon salt, stirring to dissolve salt. Let stand at room temperature for 2 hours, stirring occasionally.
  • Meanwhile, preheat oven to 450 degrees F. Season tenderloin on all sides with salt and pepper. Place tenderloin in shallow pan and roast for 20-25 minutes, or until internal temperature reaches 145 degrees F. Remove pork from oven and let rest 3 minutes. Cut pork into thin slices. Drain onion mixture.
  • Arrange bottom halves of rolls on a work surface. Spread with cranberry sauce, and then top with pork and pickled onions, dividing all evenly. Add top halves of rolls and serve.

Nutrition Facts : Calories 190.3, Fat 3.7, SaturatedFat 1, Cholesterol 37.9, Sodium 317.8, Carbohydrate 23.8, Fiber 0.9, Sugar 11.5, Protein 14.6

PORK ROAST WITH CRANBERRY GLAZE



Pork Roast with Cranberry Glaze image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 6

3 teaspoons cornstarch
1/4 teaspoon cinnamon
1/8 teaspoon salt
6 tablespoons orange juice
1 (16-ounce) can whole berry cranberry sauce
1 (3 to 5-pound) boneless pork loin

Steps:

  • Preheat oven to 325 degrees F.
  • In a small saucepan, combine cornstarch, cinnamon, and salt. Stir in orange juice and cranberry sauce. Cook over medium heat, stirring, until thickened, and set aside.
  • Place pork in a shallow roasting pan and cover with about half the cranberry mixture. Insert a meat thermometer. Roast 1 to 1 1/2 hours, basting occasionally with the remaining sauce. Meat is done when thermometer reads 160 degrees F. Remove meat from oven and allow to rest 10 minutes before carving.

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.

ROAST PORK TENDERLOINS WITH CRANBERRY-PORT SAUCE



Roast Pork Tenderloins with Cranberry-Port Sauce image

Categories     Fruit Juice     Garlic     Onion     Pork     Roast     Cranberry     Port     Winter     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 16

3 tablespoons butter
2 cups chopped onions
4 garlic cloves, minced
3 teaspoons grated orange peel
1 1/2 teaspoons dried sage leaves
5 1/2 teaspoons dried thyme
2 cups canned low-salt chicken broth
1 1/2 cups cranberry juice cocktail
2 cups fresh or frozen (unthawed) cranberries (about 8 ounces)
1/2 cup sugar
1/4 cup tawny Port
1 tablespoon cornstarch
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
3 1-pound pork tenderloins, excess fat trimmed
3 tablespoons vegetable oil

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.

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