Ingredients
- 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
Instructions
Stovetop Directions
- In a small saucepan, combine 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 (round slices). Heat olive oil in a large nonstick skillet over medium heat. Season pork with salt and pepper and add to the skillet. Cook until browned on the outside and light pink inside, about 2 to 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 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.
Oven Roasting Directions
- Preheat oven to 400 degrees.
- Heat 1 tablespoon olive oil in a large oven-safe 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.
- Place skillet in oven and roast for around 10 to 15 minutes, or until a meat thermometer inserted into thickest portion registers 145 to 150 degrees.
- Remove tenderloin from pan and place on a cutting board to rest for 10 minutes before serving.
- While the pork is resting, prepare the sauce as directed above, in the same skillet used to roast the pork.
Serving
Arrange slices of pork on a platter or individual serving plates, spoon sauce over top and serve.
Notes
Gluten free: Use gluten free chicken broth.
Note on vinegar: Specialty balsamic vinegars are available online and at specialty food stores.
- Category: pork, meats, gluten free
- Method: stovetop or roasting
- Cuisine: everyday, entertaining