ABOUT    ADVERTISE    CONTACT

Spiced Pork Tenderloin with Cranberry-Cider Sauce

Coated with a flavorful spice rub of cinnamon, ground coriander and brown sugar, and served with a sweet-tart, cranberry-cider sauce, these quick-cooking pork tenderloins are an easy entrée to make for company. For those of you who want a slightly more complex blend of flavors, we've included a variation on the sauce that adds fresh orange flavor and replaces the cider with port wine.

Spiced Pork Tenderloin with Cranberry-Cider Sauce

Spiced Pork Tenderloin with Cranberry-Cider Sauce

  • Ingredients:
  • 2 pork tenderloins (1-3/4 to 2 lbs each)
  • 1 tablespoon ground cinnamon
  • 1-1/2 teaspoons ground coriander
  • 2 tablespoons dark brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • For the sauce:
  • 2 cups apple cider
  • 2 cups fresh, whole cranberries
  • 2 tablespoons sugar
  • 2 tablespoons butter
  • 1/2 medium shallot, finely chopped (about 1 tablespoon)
  • Salt and freshly ground black pepper
  • 1-1/2 teaspoons all-purpose flour

Preparation:
Preheat the oven to 400°F and coat a shallow roasting pan with nonstick spray. Trim any excess fat and silver skin from the tenderloins.

Combine the cinnamon, coriander, brown sugar, salt and pepper in a small bowl. Sprinkle the spice mixture over the tenderloins on all sides and rub it into the meat until well coated. Transfer to the prepared pan and set aside.

Combine the apple cider, cranberries and sugar in a saucepan over medium-high heat. Bring the mixture to a simmer and cook, stirring often, until the cranberries have "popped" and the mixture has thickened, 10 to 12 minutes. Remove from the heat and allow to cool slightly.

Using a hand-held immersion or conventional blender, purée the cranberry-cider mixture until smooth. Transfer to a bowl and wipe out the saucepan.

Note: You can skip the puréeing if you like the bits of whole cranberry in your sauce. It's good either way.

Heat the butter over medium heat and sauté the shallots until soft and fragrant, 2 to 3 minutes. Season with salt and pepper and sprinkle with the flour. Continue cooking, stirring continually, until the mixture is golden, 3 to 4 minutes longer, then stir in the reserved cranberry-cider purée. Reduce the heat to low to keep warm.

Roast the tenderloins until an instant read thermometer inserted into the center of the roasts registers 140°F (for medium), 18 to 22 minutes. Let stand for 5 minutes before carving.

To serve, carve the tenderloins, drizzle with some of the sauce and pass the remainder at the table.

Makes 6 servings

Cranberry-Orange Port Sauce
  • Ingredients:
  • 1-1/2 cups port wine (a ruby port works well)
  • 2 cups fresh, whole cranberries
  • Zest and juice of 1 medium orange
  • 2 tablespoons sugar
  • 2 tablespoons butter
  • 1/2 medium shallot, finely chopped (about 1 tablespoon)
  • Salt and freshly ground black pepper
  • 1-1/2 teaspoons all-purpose flour

Preparation:
Combine the port wine, cranberries, orange zest, orange juice and sugar in a saucepan over medium-high heat. Bring the mixture to a simmer and cook, stirring often, until the cranberries have "popped" and the mixture has thickened, 10 to 12 minutes.

Reduce the heat to medium-low and cook for an additional 8 to 10 minutes, or until the alcohol flavor of the port has mellowed to your liking. Remove from the heat and allow to cool slightly.

Using a hand-held immersion or conventional blender, purée the cranberry-port mixture until smooth. Transfer to a bowl and wipe out the saucepan.

Note: You can skip the puréeing if you like the bits of whole cranberry in your sauce. It's good either way.

Heat the butter over medium heat and sauté the shallots until soft and fragrant, 2 to 3 minutes. Season with salt and pepper and sprinkle with the flour. Continue cooking, stirring continually, until the mixture is golden, 3 to 4 minutes longer, then stir in the reserved cranberry-port purée. Reduce the heat to low to keep warm while you roast the pork.

Makes about 1-3/4 cups

comments & replies