Pork Tenderloin with Cranberry-Wine Sauce

 


Pork Tenderloin with Cranberry-Wine Sauce


Serves 4


1-1 ½ lb.  pound trimmed pork tenderloin

2 tbsp Dijon mustard

¼ tsp salt

¼ tsp ground black pepper

1 tbsp chopped fresh rosemary, plus 1 tsp

1 tbsp chopped fresh sage, plus 1 tsp

1 tbsp chopped fresh parsley, plus 1 tsp

2 tbsp canola or vegetable oil, divided

1 cup fresh cranberries

1 tsp. sugar

1 small shallot, minced

½ cup chicken stock

½ cup Petite Sirah

1 tbsp butter

Garnish with chopped parsley


Preheat the oven to 450 F.


Pat the pork tenderloin dry with paper towels. Brush Dijon mustard on all sides of the pork loin and sprinkle with salt and pepper.


Place chopped rosemary, sage and parsley on a cutting board and roll the pork loin in the herbs, pressing to adhere.


Heat 1 tbsp of oil in a large skillet on medium high heat. Add the pork, turning it  occasionally until browned on all sides. This will take approximately 5 minutes.


Transfer pork to a rimmed baking sheet that is lined with foil or parchment paper. 


Roast pork until an instant-read thermometer registers 145 degrees in the thickest part of the meat.  This will take 15-18 minutes. 


Meanwhile, return the saute pan with the pork drippings to the heat and add the remaining tablespoon of oil. 


Add the cranberries and cook until they soften, about 2 minutes.


Add the shallots and saute for 2 more minutes. Add sugar and the additional 1 teaspoon chopped herbs.  Cook for 1 minute.


Stir in broth and Petite Sirah.  Cook until the liquid has reduced by half.  This will take approximately 3-4 minutes.  Stir in the butter.


Slice the pork and serve with the sauce. 



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