Pork Tenderloin with Cranberry and Porto Wine Sauce
Elevate your dinner table with this irresistible Pork Tenderloin with Cranberry and Porto Wine Sauce, a dish that strikes the perfect balance between savory and sweet. Juicy, oven-roasted pork tenderloins seasoned with fresh rosemary and thyme are paired with a luxurious cranberry-Port wine reduction loaded with rich, bold flavors. The sauce, crafted with a delightful mix of dried cranberries, honey, and a hint of garlic, is thickened to perfection for a glossy finish that coats each tender slice of pork. This gourmet-style entrée is not only elegant but also surprisingly easy to prepare, with just 15 minutes of prep time and a quick roast in the oven. Ideal for holiday gatherings, special occasions, or an indulgent weeknight dinner, this recipe is sure to impress. Serve it alongside roasted vegetables or creamy mashed potatoes for a complete meal, and don’t forget to garnish with fresh parsley for a touch of color and vibrancy.
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Recipe Information
Ingredients
- 2 pieces Pork tenderloins
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 2 sprigs Fresh rosemary
- 3 sprigs Fresh thyme
- 2 pieces Garlic cloves, minced
- 1 cup Chicken stock
- 0.5 cup Porto wine (Port wine)
- 0.5 cup Dried cranberries
- 1 tablespoon Honey
- 1 teaspoon Cornstarch
- 1 tablespoon Water
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Season the pork tenderloins with salt and ground black pepper on all sides.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork tenderloins for 2-3 minutes per side, or until nicely browned. Remove the pork and set aside.
In the same skillet, lower the heat to medium and add unsalted butter, rosemary, thyme, and minced garlic. Sauté for 1 minute, or until the garlic is fragrant.
Deglaze the skillet by adding the chicken stock and Porto wine, scraping up any browned bits from the bottom of the pan.
Stir in the dried cranberries and honey, allowing the mixture to come to a simmer.
Return the seared pork tenderloins to the skillet, spoon some of the sauce over the meat, and transfer the skillet to the preheated oven. Roast for 15-18 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the skillet from the oven and transfer the pork to a cutting board to rest, tenting it loosely with foil.
Meanwhile, place the skillet back on the stovetop over medium heat. In a small bowl, mix the cornstarch with water to make a slurry and stir it into the sauce. Simmer for 2-3 minutes, or until the sauce thickens.
Slice the pork tenderloins into medallions and serve with the cranberry and Porto wine sauce drizzled over the top. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
2192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.4 g | 97% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 714 mg | 238% | |
| Sodium | 3060 mg | 133% | |
| Total Carbohydrate | 89.7 g | 33% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 75.0 g | ||
| Protein | 250.1 g | 500% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 132 mg | 10% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 4107 mg | 87% | |
*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.
