Friday, December 30, 2005
Pork Tenderloin with Balsamic-Cranberry Sauce
This pork roast makes for a simple, but elegant family meal. The ruby color of the sauce also makes it lovely for the holidays. I like to serve it with Parmesan-Pear Risotto. The bright balsamic-cranberry sauce goes so well with the flavors in the risotto. The recipe is adapted from Bon Appetit, November 1998. Serves 4-6.
Ingredients:
4-1/2 T. butter
2 1-lb. pork tenderloin
1-1/2 c. chopped onion
3 T. chopped fresh rosemary
1-1/2 c. canned low-salt chicken broth
1 c. canned whole berry cranberry sauce
3 T. balsamic vinegar
Step-by-step:
1. Preheat oven to 450°F. Melt 1-1/2 T. butter in heavy large ovenproof skillet over medium-high heat. Sprinkle pork with kosher salt and fresh-ground pepper. Sear pork on all sides, about 2 minutes.
2. Place skillet with pork in oven, making sure tenderloins are not touching. Roast pork until thermometer inserted into center registers 155°F, about 20 minutes.
3. Meanwhile, melt remaining 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.
4. Transfer pork to work surface and let rest. 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.
5. Slice pork and serve with sauce.
Labels: main courses
