RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4050
| View Recipe |
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| Recipe Name: |
Pork Tenderloin with Balsamic Cranberry Sauce - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
450 |
Approx. Cost/Serving: |
$1.41
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
To round out this menu, serve roasted squash, corn muffins and boiled green |
| Comments: |
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Ingredients:
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Directions:
Preheat oven to 450.
Melt 1 tablespoon butter in heavy large ovenproof skillet over medium-high heat.
Sprinkle pork with salt and pepper. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven. Roast pork until thermometer inserted into center registers 155°F, about 10 minutes.
Meanwhile, melt remaining 2 tablespoons butter in heavy medium skillet over medium-high heat. Add onion and rosemary; sauté until onion softens, about 3 minutes. Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes.
Transfer pork to work surface. Scrape any juices from large skillet into cranberry mixture. Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes. Season with salt and pepper.
Slice pork and serve with sauce. |
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| Nutrition per Serving: |
| Calories: |
349 |
Total Carbs: |
23.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
92.2 |
Fat: |
14.0 |
Protein: |
31.40 |
| Fiber: |
0.80 |
Sodium: |
151.32 |
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