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Category: Pork I - Tenderloins and Roasts
Prep Time: Cook Time: Total Time:
3/4 cup molasses and olive oil and vinegar dressing
1 (1 1/2 - 1 3/4 lb) whole pork tenderloin
1 tbsp cracked black peppercorns
Sauce
2 tbsp olive oil and vinegar dressing
1 tbsp finely chopped shallot
3/4 cup port wine
1/2 cup dried cranberries
1 1/2 cups chicken broth
1/8 tsp cayenne pepper
1 tbsp cornstarch dissolved in 2 tbsp chicken broth
In a resealable bag combine first 2 ingredients, turning to coat. Marinade in refrigerator at least 1 hour, turning occasionally.
Sauce: In a bowl, combine cranberries and port wine; set aside. In a saucepan, heat dressing and add shallots, cook 2-3 minutes. Press cranberries to drain wine; reserve cranberries. Add port to dressing. Over high heat, heat to boil; boil for 1 minute until reduced to 1/4 cup. Add broth, cranberries and cayenne. Bring to a boil, reduce to simmer and cook until reduced by half, approximately 15-20 minutes.
While sauce is reducing, remove pork from marinade and roll in peppercorns. Discard marinade. Place on hot grill and sear on high. Reduce heat to medium and cook, turning and basting with marinade every 5 minutes for approximately 12-15 minutes or until pork just turns pink. Slice thinly. When sauce is reduce, add cornstarch mixture and bring to a boil, stirring until thickened. Remove from heat and serve over pork. Serves 6
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MOLASSES GRILLED PORK WITH PORT WINE SAUCE
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Category: Pork I - Tenderloins and Roasts
Prep Time: Cook Time: Total Time:
3/4 cup molasses and olive oil and vinegar dressing
1 (1 1/2 - 1 3/4 lb) whole pork tenderloin
1 tbsp cracked black peppercorns
Sauce
2 tbsp olive oil and vinegar dressing
1 tbsp finely chopped shallot
3/4 cup port wine
1/2 cup dried cranberries
1 1/2 cups chicken broth
1/8 tsp cayenne pepper
1 tbsp cornstarch dissolved in 2 tbsp chicken broth
In a resealable bag combine first 2 ingredients, turning to coat. Marinade in refrigerator at least 1 hour, turning occasionally.
Sauce: In a bowl, combine cranberries and port wine; set aside. In a saucepan, heat dressing and add shallots, cook 2-3 minutes. Press cranberries to drain wine; reserve cranberries. Add port to dressing. Over high heat, heat to boil; boil for 1 minute until reduced to 1/4 cup. Add broth, cranberries and cayenne. Bring to a boil, reduce to simmer and cook until reduced by half, approximately 15-20 minutes.
While sauce is reducing, remove pork from marinade and roll in peppercorns. Discard marinade. Place on hot grill and sear on high. Reduce heat to medium and cook, turning and basting with marinade every 5 minutes for approximately 12-15 minutes or until pork just turns pink. Slice thinly. When sauce is reduce, add cornstarch mixture and bring to a boil, stirring until thickened. Remove from heat and serve over pork. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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