Roast Pork Tenderloins with Cranberry-Port Sauce

Roast Pork Tenderloins with Cranberry-Port Sauce
Photo by Scott Peterson

Ingredients

  • 3 teaspoons grated orange peel
  • 3 tablespoons butter
  • 4 garlic cloves
  • 2 cups onions
  • 3 tablespoons vegetable oil
  • 3 1-pound pork tenderloins, excess fat trimmed
  • 1 ½ teaspoons salt
  • + 9 more ingredients
    • 2 cups fresh or frozen (unthawed) cranberries
    • ¼ cup tawny Port
    • 1 tablespoon cornstarch
    • ½ cup sugar
    • 1 ½ teaspoons ground black pepper
    • 1 ½ teaspoons dried sage leaves
    • 5 ½ teaspoons dried thyme
    • 1 ½ cups cranberry juice cocktail
    • 2 cups canned low-salt chicken broth

Melt butter in heavy large skillet over medium-high heat. Add onions; sauté until golden, about 8 minutes. Add garlic, 1 1/2 teaspoons orange peel, sage, and 1 teaspoon thyme; stir 1 minute. Add broth and cranberry juice; simmer until mixture is reduced to 2 1/2 cups, about 8 minutes. Strain sauc...

View full recipe at Epicurious

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