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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1-3/4 to 2 lbs pork tenderloin (2 tenderloins)
1 tablespoon cinnamon
1/2 tablespoon ground coriander
2 tablespoons light brown sugar
Salt and freshly ground black pepper
Vegetable oil
Cranberry-Orange Port Sauce (recipe follows)
Preheat the oven to 350. Trim any excess fat and silver skin from the pork.
Combine the cinnamon, coriander and brown sugar in a small bowl. Sprinkle the spice mixture over the tenderloins on all sides and rub it into the meat with your fingers. Slice the tenderloins into 1-inch thick medallions and season them on both sides with salt and pepper.
Coat the bottom of a large skillet with vegetable oil and heat over medium-high heat. Working in batches of a few at a time, add the medallions in a single layer and sear just until the meat releases easily, about 1-1/2 minutes per side. Transfer the seared pork to a shallow baking dish, add a little extra oil to the pan, and repeat with the remaining medallions.
Roast the pork for about 5 minutes, or until a thermometer inserted into the center of a medallion reads 140 degrees (medium). Pork should be pink in the center ~ don't overcook!
Transfer to a serving platter and drizzle with a small amount of sauce. Place the remaining sauce in a bowl to pass at the table.
Makes 6 servings
Recipe Notes:
If you would like to scale this recipe up to feed more people, figure on 1 pork tenderloin for every 2 to 3 guests. You may have some leftovers using those calculations, but it assures that everyone will have plenty to eat.
Cranberry-Orange Port Sauce
1 tablespoon butter
2 large shallots, finely chopped
1-1/2 cups port wine (used Dow's Trademark Reserve)
3/4 cup low-sodium chicken broth
2 tablespoons frozen cranberry juice concentrate
Zest and juice of 1 orange
1 tablespoon cornstarch mixed with 2 tablespoons water
Salt and freshly ground black pepper
Heat the butter in a saucepan over medium-high heat. Add the shallots and sauté until soft and translucent, about 2 minutes. Add the port wine and bring to a rapid simmer. Cook, stirring occasionally for 5 minutes to 7 minutes, or until reduced to about 1 cup. Add the chicken broth, frozen cranberry juice concentrate, orange zest and orange juice and continue cooking for another 5 minutes, stirring occasionally.
Stir in the cornstarch and water mixture and continue to cook until the sauce has thickened enough to coat the back of a spoon. Season to taste with salt and pepper and remove from the heat.
Makes about 1-1/2 cups
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Spiced Pork Medallions with Cranberry-Orange Port Sauce
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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1-3/4 to 2 lbs pork tenderloin (2 tenderloins)
1 tablespoon cinnamon
1/2 tablespoon ground coriander
2 tablespoons light brown sugar
Salt and freshly ground black pepper
Vegetable oil
Cranberry-Orange Port Sauce (recipe follows)
Preheat the oven to 350. Trim any excess fat and silver skin from the pork.
Combine the cinnamon, coriander and brown sugar in a small bowl. Sprinkle the spice mixture over the tenderloins on all sides and rub it into the meat with your fingers. Slice the tenderloins into 1-inch thick medallions and season them on both sides with salt and pepper.
Coat the bottom of a large skillet with vegetable oil and heat over medium-high heat. Working in batches of a few at a time, add the medallions in a single layer and sear just until the meat releases easily, about 1-1/2 minutes per side. Transfer the seared pork to a shallow baking dish, add a little extra oil to the pan, and repeat with the remaining medallions.
Roast the pork for about 5 minutes, or until a thermometer inserted into the center of a medallion reads 140 degrees (medium). Pork should be pink in the center ~ don't overcook!
Transfer to a serving platter and drizzle with a small amount of sauce. Place the remaining sauce in a bowl to pass at the table.
Makes 6 servings
Recipe Notes:
If you would like to scale this recipe up to feed more people, figure on 1 pork tenderloin for every 2 to 3 guests. You may have some leftovers using those calculations, but it assures that everyone will have plenty to eat.
Cranberry-Orange Port Sauce
1 tablespoon butter
2 large shallots, finely chopped
1-1/2 cups port wine (used Dow's Trademark Reserve)
3/4 cup low-sodium chicken broth
2 tablespoons frozen cranberry juice concentrate
Zest and juice of 1 orange
1 tablespoon cornstarch mixed with 2 tablespoons water
Salt and freshly ground black pepper
Heat the butter in a saucepan over medium-high heat. Add the shallots and sauté until soft and translucent, about 2 minutes. Add the port wine and bring to a rapid simmer. Cook, stirring occasionally for 5 minutes to 7 minutes, or until reduced to about 1 cup. Add the chicken broth, frozen cranberry juice concentrate, orange zest and orange juice and continue cooking for another 5 minutes, stirring occasionally.
Stir in the cornstarch and water mixture and continue to cook until the sauce has thickened enough to coat the back of a spoon. Season to taste with salt and pepper and remove from the heat.
Makes about 1-1/2 cups
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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