Posted by: marthabernie | January 7, 2016

CRANBERRY BALSAMIC PORK SKILLET

Here is another way to use up cranberries with pork.  I sometimes make several tenderloins for a crowd, leaving them whole and baking in the oven instead of on the stove top.

CRANBERRY BALSAMIC PORK SKILLET

1 pound pork tenderloin

1 tablespoon oil, divided

2 tablespoons finely chopped red onion

1/4 teaspoon minced garlic

1/3 cup orange juice

1/4 cup sugar

1-1/2 cups fresh cranberries

3 tablespoons balsamic vinaigrette dressing

Cut meat into 4 pieces; place, cut sides down, on cutting board.  Flatten to 1-1/2 inch thickness.  Heat 2 teaspoons oil in large skillet on medium high.  Add meat, cook 18 to 20 minutes or until done (145 degrees F), turning occasionally.  Transfer to plate, cover and keep warm.  Heat remaining oil in skillet.  Add onions and garlic, cook and stir 30 seconds.  Stir in orange juice; bring to boil, stirring frequently and scraping browned bits from bottom of skillet.  Add sugar; cook and stir 30 seconds or until dissolved.  Stir in cranberries, return to boil.  Simmer on medium low heat 5 minutes or until cranberries are tender.  Stir in dressing, simmer one more minute.  Serve meat topped with sauce.


Responses

  1. This sounds yummy!


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