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Pork Tenderloin With Cranberry And Roasted-Garlic Sauce

The.french.connection's picture
Ingredients
  Garlic head 1
  Olive oil 3 Tablespoon
  Cranberries 1 1⁄2 Cup (24 tbs)
  Fresh orange juice 1⁄2 Cup (8 tbs)
  Sugar 4 Tablespoon, divided
  Finely grated orange peel 1 Teaspoon
  All purpose flour 1⁄4 Cup (4 tbs)
  Garlic powder 1 Teaspoon
  Ground cumin 1 Teaspoon
  Dried thyme 1 Teaspoon
  Ground black pepper 1 Teaspoon
  Cayenne pepper 1⁄2 Teaspoon
  Pork tenderloins 2 Pound, trimmed (2 Tenderloins Of 1 Pound Each)
  Balsamic vinegar 1⁄4 Cup (4 tbs)
Directions

Preheat oven to 350°F.
Place head of garlic in small ovenproof dish.
Drizzle with olive oil; cover with foil.
Bake until tender, about 1 hour.
Cool; peel cloves.
Reserve garlic oil.
Do ahead can be made 7 day ahead.
Cover separately and chill.
Boil cranberries, orangejuice, 3 tablespoons sugar, and orange peel in medium saucepan until berries begin to burst, about 5 minutes, do ahead Can be prepared I day ahead.
Cool slightly, cover, and refrigerate.
Preheat oven to 400°F.
Whisk flour and next 5 ingredients in small bowl to blend.
Brush pork with 1 tablespoon reserved garlic oil.
Rub pork with spiced flour.
Heat 2 tablespoons reserved garlic oil in large nonstick ovenproof skillet over medium-high heat.
Cook pork until browned on all sides, about 3 minutes.
Transfer skillet to oven and roast pork until thermometer inserted into center registers 145°F, about 13 minutes.
Transfer pork to platter; tent with foil.
Add roasted garlic and cranberry mixture to same skillet over medium-high heat; simmer 1 minute.
Add vinegar and remaining 1 tablespoon sugar; stir until slightly thickened, about 2 minutes.
Cut pork into 1/2 inch thick slices.
Arrange on plates, pour sauce over, and serve.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Pork

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