Chili Cranberry Pork Over Rice
Elevate your weeknight dinners with this vibrant Chili Cranberry Pork Over Rice recipe, a perfect blend of savory, sweet, and spicy flavors. Juicy, seared pork tenderloin is simmered to perfection in a luscious cranberry sauce infused with honey, soy sauce, and a hint of red chili flakes for a delightful kick. The sauce is thickened to a velvety consistency and pairs beautifully with fluffy white rice, creating a satisfying contrast of textures and tastes. With just 15 minutes of prep time and simple one-skillet cooking, this dish is as convenient as it is flavorful. Top it off with a sprinkle of fresh green onions for a pop of color and freshness, and you’ve got a restaurant-quality meal that’s sure to impress. Perfect for family dinners or entertaining, this pork recipe is packed with seasonal ingredients and bold flavors, making it a must-try for fans of sweet-and-spicy cuisine.
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Recipe Information
Ingredients
- 1 pound Pork tenderloin
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 cup Chicken broth
- 1.5 cups Fresh cranberries
- 2 tablespoons Honey
- 0.5 teaspoon Red chili flakes
- 1 tablespoon Soy sauce
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 4 cups Cooked white rice
- 2 tablespoons Chopped green onions (optional, for garnish)
Instructions
Season the pork tenderloin with salt and black pepper on all sides.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Sear the pork on each side until golden brown, about 2-3 minutes per side. Remove the pork from the skillet and set it aside.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil. Add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Pour in the chicken broth, scraping up any brown bits from the bottom of the skillet. Add the cranberries, honey, red chili flakes, and soy sauce. Stir to combine.
Return the seared pork tenderloin to the skillet. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the pork is cooked through and reaches an internal temperature of 145°F (63°C).
Remove the pork from the skillet and let it rest for 5 minutes before slicing into thin medallions.
Meanwhile, in a small bowl, whisk together the cornstarch and water to form a slurry. Stir the slurry into the cranberry sauce in the skillet and cook over medium heat until the sauce thickens, about 1-2 minutes.
To serve, spoon the cooked white rice onto plates. Top with the sliced pork medallions and ladle the chili cranberry sauce over the top. Garnish with chopped green onions, if desired.
Nutrition Facts
Calories |
2088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 6637 mg | 289% | |
| Total Carbohydrate | 278.4 g | 101% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 53.1 g | ||
| Protein | 137.3 g | 275% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 195 mg | 15% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3088 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
