A foodie highlight of the past couple of days (not including the coconut shrimp catered at the couples wedding shower on Saturday) was the pork tenderloin with balsamic-cranberry sauce. Utterly delectable-a-licious. G and I had a bunch of people over for dinner and drinks on Sunday and fixed this dish. The recipe can be found at the jump. I highly recommend it. Though a tenderloin that feeds nine isn’t cheap, the pleasure it provides is priceless.
1 1/2 tablespoons butter
1 8- to 10-ounce pork tenderloin
1/2 cup chopped onion
1 tablespoon chopped fresh rosemary
1/2 cup canned low-salt chicken broth
1/3 cup canned whole berry cranberry sauce
1 tablespoon balsamic vinegar
Preparation:
Preheat oven to 450F. Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat. Sprinkle pork with salt and pepper. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven. Roast pork until thermometer inserted into center registers 155F, about 10 minutes.
Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat. Add onion and rosemary; saute until onion softens, about 3 minutes. Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes.
Transfer pork to work surface. Scrape any juices from large skillet into cranberry mixture. Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes. Season with salt and pepper. Slice pork and serve with sauce.
I don’t know you, but a pork tenderloin that feeds nine AIN’T cheap. But swine is oh so fine.
What’s with the movement that is making the word “Foodie” a pejorative term?
I don’t know you, but a pork tenderloin that feeds nine AIN’T cheap. But swine is oh so fine.
What’s with the movement that is making the word “Foodie” a pejorative term?