What's Cooking with Jean
Tuesday, November 07, 2006 Grilled pork tenderloins with cranberry-port sauce


Here I go again with another cranberry recipe! This past weekend having wonderful friends come to visit meant a little dinner party. Grilled sweet potatoes and apples were a great accompaniment! I grilled the pork tenderloins, but you could certainly roast them as well.





2 pork tenderloins

Mix 3 tsp. of thyme, 1 ½ tsp salt, 1 ½ tsp pepper in a small bowl. Place pork in a dish, pat dry with paper towel. Brush with oil and rub thyme mixture over pork. Cover, refrigerate until ready to grill. Grill pork until thermometer inserted into center registers 145°F, turning occasionally, about 20 minutes.


3 tbsps butter
1 cup chopped onions
3 tsp minced garlic
1 1/2 tsps dried sage leaves
1 tsp thyme
2 cups canned chicken broth (low sodium)
1 1/2 cups cranberry juice
2 cups fresh or frozen (unthawed) cranberries
1/2 cup sugar
1/4 cup tawny Port
1 tablespoon cornstarch

Melt butter in heavy large skillet over medium-high heat. Add onions; sauté until golden, about 8 minutes. Add garlic, 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. Add cranberries and sugar; boil just until berries pop, about 5 minutes. Mix Port and cornstarch in small bowl to blend. Add to sauce; boil until sauce thickens, about 1 minute. Season to taste with salt and pepper.
(Could make cranberry sauce ahead of time and refrigerate.)

Cut pork into 1/2-inch-thick diagonal slices. Drizzle sauce over and serve.

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Posted by Jeannie :: 1:46 PM :: 2 comments

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