Do you have a can of whole cranberry sauce lurking in the back of your pantry? I did.
I actually made this pork tenderloin almost a year ago, and it’s taken me this long to share it with all of you. Cranberry season is almost upon us again, though, so I thought the timing was appropriate! When I first set out to try this recipe I had gone to my grocery store in pursuit of the fresh cranberries that it called for, but the season had just passed and there weren’t any to be found. I turned to that ever-reliable canned version instead.
The balsamic cranberry sauce was wonderful with the pork. As the balsamic vinegar reduces down, it takes on a sweeter flavor, which pairs nicely with the tartness of the cranberries. I bet it would be great on chicken or duck as well.
This season I hope you’ll give that leftover cranberry sauce a chance and consider using it to make this dish!
Pork Tenderloin with Balsamic-Cranberry Pan Sauce, adapted from Bon Appetit
Source: Adapted from Confections of a Foodie Bride
1/2 cup whole cranberry sauce
1 1/2 Tablespoons butter, divided
8-10 ounce pork tenderloin
1 shallot, finely chopped
1 Tablespoon chopped fresh rosemary
1/2 cup low-sodium chicken broth
1 Tablespoon balsamic vinegar
Preheat oven to 400° F.
Melt 1/2 tablespoon of the butter in a large oven-proof sauté pan over medium-high heat. Pat the pork loin with paper towels to dry, season it with with salt and pepper and place it in the pan. Sear the pork for two minutes on each side, and place the pan in the oven (if your pan is not oven-proof, transfer the pork loin to a roasting pan at this point). Roast until a thermometer inserted into the center registers 145°, about 20 minutes.
Remove the pork to a cutting board, cover it lightly with aluminum foil, and allow it to rest. Meanwhile, place pan over medium-high heat and add the remaining butter, shallot, and rosemary. Cook until the shallots have softened, about 3 minutes. Add the broth to deglaze the pan, scraping up all bits from the bottom and sides of the pan. Finally, add the cranberry sauce and vinegar and reduce until the sauce has thickened to the desired consistency.
Slice the pork tenderloin and serve with sauce.