Cranberry Glazed Pork Tenderloin -- Lynn's Recipes
Lynn demonstrates how to make a delicious Cranberry Glazed Pork Tenderloin that would be perfect for a Holiday meal. From Food Network Magazine.
1 cup cranberry juice
1/3 cup red currant jelly
1 Tablespoon Dijon mustard
¼ cup dried cranberries
1 pork tenderloin (about 1 pound)
1 Tablespoon extra virgin olive oil
Kosher salt and freshly ground pepper
Preheat oven to 425° and line a rimmed baking sheet with foil. Combine the cranberry juice, jelly and mustard in a medium skillet over medium-high heat; cook, stirring occasionally, until thick enough to coat the back of a spoon, about 15 minutes. Remove 3 Tablespoons of the glaze and set aside for brushing. Stir the cranberries into the remaining glaze; set aside for drizzling.
Meanwhile, rub the pork with the olive oil, ½ teaspoon salt and a few grinds of pepper. Place on the prepared baking sheet and roast, turning once, 15 minutes. Remove the pork from the oven and brush all over with the reserved 3 Tablespoons glaze. Continue to roast until a thermometer inserted into the thickest part of the meat registers 160°, 5 to 10 more minutes. Let rest 5 minutes, then slice and drizzle with the cranberry glaze.
Printable version:
Instagram -
A Simple Roast Pork Loin with Cranberry and Rosemary Sauce
Juicy, flavorful, and inexpensive - a boneless roast pork loin makes a beautiful centerpiece. Adding my simple sweet and tart cranberry sauce with rosemary will take it over the top.
=== ???????????? RECIPE ===
1 loin of pork with fat cap
2 teaspoons ground sage (or poultry seasoning)
Salt & Pepper
1 tablespoon olive oil
For sauce:
8 ounces (230 g) whole berry cranberry sauce
1 sprig fresh rosemary
3 tablespoons orange juice
4 ounces (120 ml) dry white or dry red wine
1 tablespoon butter
Salt and pepper
Preheat the oven to 350°F (180°C).
Slice cross hatches into the fat cap.
Season pork loin liberally on all sides with the ground sage (or poultry seasoning) and salt and pepper.
Add the oil to an ovenproof skillet over high heat. Sear the roast on all sides until golden brown.
Place the skillet in the oven, and roast until it reaches an internal temperature of 135 F (57 c).
While the roast cooks, make the sauce.
In a medium sauce pan combine the cranberry, rosemary, orange juice, wine and salt & pepper.
Bring to a boil, reduce to a simmer. Reduce by half. Add the butter, and stir to combine. Reduce by half again. Cut heat and allow to cool.
When the roast is ready, remove from the oven, transfer to a cutting board, tent loosely with foil and allow to rest for 15 minutes.
Once rested, slice and serve with the sauce spooned over the top.
=== ???? PRODUCTS MENTIONED IN THIS EPISODE ===
Lodge Seasoned Cast Iron 10 Inch Skillet -
=== ???? NEWSLETTER ===
Get ONE email a week with these recipes delivered to your inbox. No spam!
Newsletter Signup -
=== ???????? SUPPORT THE CHANNEL ===
Subscribe to the Channel -
Website for more recipes -
Follow us on Facebook -
Follow us on Twitter -
=== ???? Chef Pete's Favorite Kitchen Essentials ===
Listed are kitchen investments (*) and a budget alternatives.
*KitchenAid Artisan Stand Mixer 5-Quart -
GE Tilt Head Stand Mixer -
Hamilton Beach Electric Hand Mixer -
*Cuisinart 14 Cup Food Processor -
Hamilton Beach 12-Cup Food Processor -
*Mercer Culinary Renaissance Knife Set -
Mercer Culinary Millennia Knife Set -
Lodge Seasoned Cast Iron 10 Inch Skillet -
Basics Cast Iron Covered Dutch Oven 6-Quart -
OXO Good Grips Mandoline Slicer -
Black & Decker Blender -
Chefman Immersion Stick Blender -
Nicewell Digital Food Scale Digital -
ThermoPro Oven Digital Thermometer -
ThermoPro Instant Read Digital Thermometer -
=== ????AFFILIATE LINKS ===
LCTV is user-supported - When you buy through links we may earn an affiliate commission. If you have a different purchase in mind, you can also use these storewide links below to support us.
???? Amazon:
=== ???? About Let's Celebrate TV ===
On this channel we teach you all about celebrating. We share recipes for food, hors d'oeuvres, cocktails and entertaining tips too. We try to keep it as simple as possible, especially for those of you that say you can't cook or entertain, because we know you really can!
=== ???? CHAPTERS ===
00:00 About Today's Episode
00:20 Roast Pork Loin with Cranberry Rosemary Sauce
00:35 The Advantages of a Full Size Pork Loin
01:23 Cutting and Preparing the Pork Loin
02:16 Adding the Seasonings
03:27 Searing the Pork Loin
04:57 Making the Cranberry Rosemary Sauce
07:27 Plating the Pork Loin and Sauce
08:36 Tasting and Recipe Recap
09:29 Social Media and Video Recommendations
#letscelebratetv #peterlee
COPYRIGHT © 2022 Let's Celebrate TV / LGManor Productions - ALL RIGHTS RESERVED.
easy as... Cranberry Pork Roast
The delicious sauce served with this slow-cooked pork roast may be simple, but there is nothing plain about it. Cranberry sauce lends a tangy liveliness to it.
Want to learn more? easy as: eatgathergo.org
© 2017 | Purdue Extension Nutrition Education Program | All Rights Reserved
Pork Tenderloin with Cranberry Sauce
GET THE RECIPE HERE:
Cranberry sauce creates a dinner entrée with holiday flair. Try pork tenderloin with cranberry sauce and let the oven do most of the work!
Link to Thermoworks Thermapen:
ABOUT US:
If you love to cook and enjoy eating good food, you’re in the right place! David and I love to cook and eat, but even more, we love sharing our recipes with you from our mountain kitchen and outside on the grill and smoker. We want to help you cook, smoke, and grill the best food you’ve ever made. Thank you for following along with us on our food adventures.
So, HIT THAT SUBSCRIBE BUTTON, and let’s have some fun together!
CONNECT:
MY WEBSITE:
ALL OUR RECIPES:
BUSINESS EMAIL: TheMountainKitchen@gmail.com
Pork Tenderloin with Port, Balsamic Cranberry Sauce
Juicy, tender pork tenderloin with a deep-red colored port, balsamic and dried cranberry sauce – a versatile dish that it easy enough for everyday and sophisticated enough for entertaining. I like to serve this dish at dinner parties during the holidays with wild rice as an accompaniment – the dried cranberries and colorful sauce are so festive and pretty on the plate. Best of all, you can have an elegant dinner on the table in under 30 minutes! Note that I provide two ways to prepare the tenderloin. Recipe can be found here:
Pork Loin Roast with Maple Glaze, Apples and Cranberries
#entertainingwithbeth #CookingChannel #PorkLoinRoast
Pork Loin Roast with Maple Glaze, Apples and Cranberries is one of my favorite pork loin recipes. It's succulent and flavorful thanks to an easy pork brine recipe you can make the day before serving. The pork is seared in a skillet on the cooktop to lock in the flavor and then finishes off in the oven roasting with the sticky maple glaze, apples, and cranberries. The result is a delicious syrupy sauce that pairs beautifully with the pork!
_________________________________________________________________
PRODUCTS SEEN IN THIS VIDEO:
Lodge 14.5 Cast-Iron Skillet 20% off through 11/30/19 with this coupon code: SQUAD20
_________________________________________________________________
PORK LOIN ROAST WITH MAPLE GLAZE,
APPLES AND CRANBERRIES
Serves 8-10
*Print Recipe on Blog*
INGREDIENTS:
4 lbs (18g) boneless pork loin roast
For Pork Brine Recipe:
1 cup hot water
1/3 cup kosher salt
1/3 cup brown sugar
7 cups (1680 ml) of cold water
1 tbsp (15ml) black peppercorns
1 tbsp (15ml) fennel seeds
3 garlic cloves, smashed
1 bay leaf
4 sprigs rosemary
freshly cracked pepper
2 tbsp (30ml) vegetable oil
For Apples and Cranberries:
5 cups (750g) gala apples, peeled cored and sliced into wedges
1 ½ cups (350ml) hard cider or ½ cup (110ml) of white wine and 1 cup (240ml) chicken broth or 1 ½ cups (350ml) chicken broth
1 ½ cups (225g) of fresh cranberries
¼ tsp (1.25ml) ground cloves
8-10 peels of a navel orange created with a vegetable peeler (save orange for juice for glaze)
For Glaze:
½ cup (120ml) maple syrup
1 tbsp (15ml) Dijon mustard
1 tbsp (15ml) soy sauce
2 cloves garlic, minced
1 tbsp (15ml) fresh orange juice
¼ cup (45g) brown sugar
2 tsp (10ml) apple cider vinegar
¼ tsp (1.25ml) ground cloves
2 tbsp (30ml) of freshly minced rosemary
For Finishing Sauce:
½ tsp (2.5ml) Worcestershire sauce
1 tbsp (15ml) Dijon Mustard
METHOD:
The Day Before: Create the Brine and Brine the Pork
In a small sauce pan add 1 cup of water and the salt and the sugar. Simmer until sugar and salt is dissolved.
Pour this mixture into a large 5 quart Dutch oven. Add then 7 cups of very cold water (to cool the brine down) then add the peppercorns, fennel seeds, garlic, bay leaf and rosemary. Place lid on the Dutch oven and place in refrigerator until the brine is completely chilled. At least 30 minutes. The brine must not be warm at all before adding the pork otherwise it will start to “cook” the pork before you are ready!
Then place the pork loin roast in the Dutch oven, making sure the brine is covering it completely, add a cup more water if needed or cover with a plate, instead of the lid, to push the pork down. Refrigerate at least 12 hours, but 24 hours is even better! Pork can brine up to 2 days.
To Prepare the Pork:
Remove the pork loin and rinse it well of the brine. Transfer the pork to a casserole dish. Then drain the brine through a fine mesh sieve to catch all the peppercorns, fennel seeds etc. Discard the solids, and pour the brine solution down the drain.
Pat the pork loin dry with paper towel. Then season with freshly cracked pepper.
Then prepare the glaze by adding all ingredients into a small pitcher or bowl and set aside.
Then in a large oven-safe skillet, heat the vegetable oil. Sear the pork loin, fat side down first, and then continue with other sides and ends. Sear until golden brown. Then transfer the pork loin to a large casserole dish or plate to rest.
Deglaze the skillet with the hard apple cider (or wine, or broth) until reduced slightly. Then add the apples, the cranberries, orange peels and sprinkle with the cloves and stir to combine and form a single layer. Place the pork loin on top of the fruit.
Brush the loin with 1/3 of the glaze, reserving the rest for basting.
Place skillet in a 375F oven for 30-40 minutes, basting with the glaze every 10 minutes. At the final 10 minutes, pour the remaining glaze on top of the pork, allowing it to spill down into the fruit.
Take the pork out of the oven when it reaches 145F with a meat thermometer. Remove the pork from the skillet and allow it to rest on a carving board, covered loosely with foil. The pork will then come up to 150F which is the perfect internal temperature for serving.
Then place the skillet back on the cooktop. Whisk in the Worcestershire sauce and mustard and then set on a medium high flame to reduce the sauce until syrupy and thickened.
Transfer sauce to a large platter, creating a bed of sauce, carve half of the pork into ¼ inch slices, place the loin on the fruit with the slices, splayed out from it.
Garnish platter with fresh rosemary and 2 mandarin oranges cut in half with a few whole cloves pierced into the center of the orange.