Wednesday, October 27, 2010
Elegant Entree: Pork Tenderloin with Balsamic-Cranberry Sauce
I've been experimenting with some different recipes, some of which have turned out well, some of which haven't, like a Rogan Josh recipe I tried -- it was good for my first Indian food but it could've been better. I'd rather not post so-so recipes here. I've also been solidifying and trying to perfect some of my go-to recipes, like a Mexican Lasagna which I'll add to this blog soon. I've been looking for a good pork tenderloin recipe and found this one that incorporates cranberries and onions. Sounded like a perfect fall recipe to me! And it was. Not only is this a delicious combination of ingredients for fall, but it's an easy, elegant dish. If you serve this for dinner, your guests will certainly be impressed. I served this the other night for dinner with acorn squash, which I simply cut in half and steamed in the microwave for about 5-7 minutes, adding some butter when it was done. You could also add a side of rice and/or even a nice sweet cornbread (here's my go-to cornbread recipe: http://cookinginclarendon.blogspot.com/2009/09/moms-cornbread.html). This is one dish I'm definitely making again soon.
Pork Tenderloin with Balsamic-Cranberry Sauce
(Courtesy of Bon Appétit, November 1998)
1 1/2 tablespoons butter
1 8- to 10-ounce pork tenderloin
1/2 cup chopped onion
1 tablespoon chopped fresh rosemary (I used about 2 tsp. dried rosemary.)
1/2 cup canned low-salt chicken broth
1/3 cup canned whole berry cranberry sauce
1 tablespoon balsamic vinegar
Preheat oven to 450 degrees. 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 155 degrees, about 10 minutes. (Mine took about 25 minutes to roast.)
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.