Pork Tenderloin with Cumberland Sauce
Elevate your dinner table with this elegant Pork Tenderloin with Cumberland Sauce, a dish that perfectly marries tender, juicy pork with a velvety, sweet-tangy sauce. The succulent pork tenderloin is seared to golden perfection, then roasted for a juicy and flavorful finish. The star of the dish, Cumberland sauce, is a British-inspired blend of red currant jelly, port wine, citrus zest, and warm spices like ginger and mustard, creating a vibrant accompaniment that's equal parts sweet, zesty, and aromatic. Quick and simple to prepare in under 45 minutes, this recipe is ideal for a weeknight treat or a special occasion. Pair with roasted vegetables or creamy mashed potatoes for a stunning, crowd-pleasing meal that will have everyone asking for seconds.
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Recipe Information
Ingredients
- 1 pound Pork tenderloin
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Red currant jelly
- 0.25 cup Port wine
- 0.25 cup Orange juice
- 1 teaspoon Orange zest
- 1 tablespoon Lemon juice
- 0.5 teaspoon Dry mustard powder
- 0.25 teaspoon Ground ginger
- 1 teaspoon Cornstarch
- 1 tablespoon Water
Instructions
Preheat your oven to 400°F (200°C).
Trim any silver skin off the pork tenderloin and pat it dry with paper towels. Season all sides of the pork with salt and black pepper.
Heat olive oil in an ovenproof skillet over medium-high heat. Sear the pork tenderloin for 2-3 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and roast the pork for 15-20 minutes, or until the internal temperature reaches 145°F (63°C). Once done, remove the pork from the oven, cover loosely with aluminum foil, and let it rest for 5-10 minutes.
While the pork is roasting, begin preparing the Cumberland sauce. In a saucepan, combine the red currant jelly, port wine, orange juice, orange zest, lemon juice, dry mustard powder, and ground ginger. Heat over medium heat, stirring until the jelly is fully melted and the mixture is smooth.
In a small bowl, mix the cornstarch with the water to create a slurry. Gradually whisk the slurry into the sauce and cook for 1-2 minutes, or until the sauce has thickened to your desired consistency. Remove the sauce from heat and set aside.
Slice the rested pork tenderloin into medallions and arrange them on a serving platter.
Drizzle the Cumberland sauce over the sliced pork or serve it on the side as a dipping sauce. Serve immediately and enjoy!
Nutrition Facts
Calories |
1328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 3935 mg | 171% | |
| Total Carbohydrate | 98.9 g | 36% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 74.2 g | ||
| Protein | 112.8 g | 226% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 56 mg | 4% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2459 mg | 52% | |
*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.
