Pork Fillet with Fortified Wine and Dried Cranberries
Delight your taste buds with this elegant Pork Fillet with Fortified Wine and Dried Cranberries, a perfect harmony of rich, savory, and sweet flavors that’s ideal for a special occasion or weeknight indulgence. Tender pork fillet is seared to golden perfection, then gently simmered in a luxurious sauce made from dry fortified wine, chicken stock, and tart dried cranberries, layered with aromatic shallots, garlic, and fresh thyme. A final touch of cornstarch lends the sauce a silky, restaurant-quality finish. The result? Juicy pork medallions bathed in a glossy, vibrant glaze that’s both comforting and sophisticated. Serve this dish alongside creamy mashed potatoes or roasted vegetables to elevate your dinner table with minimal effort in just 45 minutes.
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Recipe Information
Ingredients
- 500 g pork fillet (tenderloin)
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 120 ml dry fortified wine (e.g., Marsala or sherry)
- 250 ml chicken stock
- 75 g dried cranberries
- 3 fresh thyme sprigs
- 1 tsp cornstarch
- 2 tbsp water
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Trim any silver skin or excess fat from the pork fillet and pat it dry with paper towels.
Season the pork fillet evenly with salt and black pepper on all sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the pork fillet on all sides until deeply browned, about 2-3 minutes per side. Remove the pork from the pan and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil and unsalted butter to the skillet. Once melted, add the finely chopped shallots and sauté until softened, about 2 minutes.
Stir in the minced garlic and cook for 30 seconds, being careful not to burn it.
Deglaze the pan with the fortified wine, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes to reduce slightly.
Add the chicken stock, dried cranberries, and thyme sprigs to the pan. Bring to a simmer, then return the pork fillet to the skillet.
Cover the skillet with a lid or foil and reduce the heat to low. Let the pork cook gently in the sauce for 15-20 minutes, or until the internal temperature reaches 63°C (145°F).
Remove the pork from the skillet and let it rest on a cutting board for 5-10 minutes, loosely covered with foil.
Meanwhile, mix the cornstarch with 2 tablespoons of water in a small bowl to create a slurry. Stir it into the sauce in the skillet and bring it to a simmer, cooking until thickened, about 1-2 minutes.
Taste the sauce and adjust the seasoning with additional salt and pepper if needed. Discard the thyme sprigs.
Slice the pork fillet into medallions and arrange on a serving plate. Spoon the cranberry-wine sauce over the pork and serve warm.
Nutrition Facts
Calories |
1616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 411 mg | 137% | |
| Sodium | 2791 mg | 121% | |
| Total Carbohydrate | 77.8 g | 28% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 62.7 g | ||
| Protein | 140.6 g | 281% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2402 mg | 51% | |
*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.
