Pork Tenderloin With Cranberry Sauce Recipe

Name: Pork Tenderloin With Cranberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pieces Pork tenderloin; 1 piece Onion; 3 cloves Garlic; 2 cups Cranberries (fresh or frozen); 1 sprig Rosemary; 1/2 cup Red Wine; 1/2 cup Chicken Broth; from 1/2 orange slice Orange Zest; from 1/2 orange slice Orange Juice; 1/4-1/3 cup Maple Syrup; 3 tablespoons Dijon Mustard; 1/2 teaspoon Salt; 1/4 teaspoon Pepper

Servings: persons

2 pieces Pork tenderloin
1 piece Onion
3 cloves Garlic
2 cups Cranberries (fresh or frozen)
1 sprig Rosemary
1/2 cup Red Wine
1/2 cup Chicken Broth
from 1/2 orange slice Orange Zest
from 1/2 orange slice Orange Juice
1/4-1/3 cup Maple Syrup
3 tablespoons Dijon Mustard
1/2 teaspoon Salt
1/4 teaspoon Pepper

1
Preheat oven to 400 degrees with cast iron skillet.
2
Pat dry the tenderloin and generously season with salt and pepper.
3
Sear tenderloin in skillet until all sides are browned. Remove from pan and set aside.
4
Add onion to skillet and cook until softened.
5
Add garlic and cook until fragrant.
6
Deglaze the pan with wine and bring to a simmer.
7
Add remaining ingredients and bring to a simmer.
8
Nestle the pork into the pan and transfer to the oven.
9
Cook for 20-30 minutes or until internal temperature of the tenderloin is 155-160 degrees.

209

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pieces Pork tenderloin, 1 piece Onion, 3 cloves Garlic, 2 cups Cranberries (fresh or frozen), and more.

Yes, Pork Tenderloin With Cranberry Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Tenderloin With Cranberry Sauce

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