Juicy, tender Pork Tenderloin with Port, Balsamic and Cranberry Sauce is a versatile dish that’s easy enough for everyday and sophisticated enough for entertaining!
I like to serve this Pork Tenderloin with Port, Balsamic and Cranberry Sauce at dinner parties during the holidays with wild rice as an accompaniment. The colorful dried cranberry and port, balsamic, thyme-infused sauce are so festive and pretty on the plate. Best of all, you can have an elegant dinner on the table in under 30 minutes!
You can either sauté sliced tenderloin, or sear and then roast it – both methods are detailed in the recipe below. During the holidays I prefer the second approach, mainly because I can sear it and make the sauce ahead of time, then finish the tenderloin off in the oven shortly before serving dinner.
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Pork Tenderloin with Port, Balsamic and Cranberry Sauce
Juicy, tender Pork Tenderloin with Port, Balsamic and Cranberry Sauce is a versatile dish that’s easy enough for everyday and sophisticated enough for entertaining. Pork tenderloins are either sautéed or seared and roasted, then served with a colorful dried cranberry and port, balsamic, thyme-infused sauce. Best of all, you can have an elegant dinner on the table in under 30 minutes!
- Yield: 4 servings 1x
- Category: pork, meats, gluten free
- 1/2 cup dried cranberries
- 1 teaspoon olive oil
- 2 large pork tenderloins
- 1 shallot, minced
- 1/2 cup port
- 1/4 cup cinnamon-pear or aged balsamic vinegar (see Note)
- 1 cup chicken broth
- 1/2 teaspoon dried thyme
- 1 teaspoon cornstarch
- In a small saucepan, combine the dried cranberries and 1 cup water. Bring to a boil, reduce heat and simmer for 3 minutes. Drain, reserving both fruit and cooking liquid. Set aside.
- Slice each pork tenderloin into 16 medallions. Heat the olive oil in a large nonstick skillet over medium heat. Season the pork with salt and pepper and add to the skillet. Cook until browned on the outside and no longer pink inside, about 3 minutes per side. Transfer to a serving platter, cover and keep warm. (Do not wash the skillet.)
- In the same skillet, add the shallots and cook over medium heat, stirring, for 30 seconds. Add the port and vinegar and bring to a boil, stirring to scrape up any browned bits on the bottom of the skillet. Boil until reduced by half, around 3 to 5 minutes. Add chicken broth, thyme and the reserved cranberry cooking liquid; boil until reduced again by half, around 5 to 7 minutes.
- In a small bowl, dissolve the cornstarch with 1 tablespoon water. Whisk the cornstarch mixture into the sauce and cook, stirring, until slightly thickened and glossy. Stir in the reserved cranberries and season to taste with salt and pepper. Spoon the sauce over the pork medallions on the serving platter and serve immediately.
Gluten free: Use gluten free chicken broth.
Note on vinegar: Specialty balsamic vinegars are available online and at specialty food stores.
Searing and roasting method: Heat 1 tablespoon olive oil in a large skillet (I like to use cast iron) over medium-high heat. Season whole pork tenderloins with salt and pepper, place in skillet and sear outsides until nicely browned. Remove from skillet (don’t wash the pan!) and place on a parchment paper-lined rimmed baking sheet and roast in a 400 degree oven for around 10 to 15 minutes or until a meat thermometer inserted into thickest portion registers 145 to 150 degrees. Let rest for 10 minutes before serving. While the pork is cooking, prepare the sauce as directed above in the same skillet. Slice pork, place medallions on a platter and spoon sauce over.