| Level: | Easy |
| Yield: | 4 servings |
Ingredients
- 6 ounces fresh or frozen cranberries
- 1/2 cup water
- 1 1/2 teaspoons grated orange peel
- 3 tablespoons red wine vinegar
- 2 tablespoons finely chopped shallots
- 1/2 cup packed golden brown sugar
- 2 teaspoons salt
- 1/2 teaspoon cracked black peppercorns
- 1/4 cup vegetable oil
- 2 10 ounce pork tenderloins
- Salt and freshly ground pepper
Instructions
- Combine cranberries, water and orange peel in heavy medium saucepan. Bring to boil. Reduce heat and simmer until cranberries burst, stirring occasionally, about 10 minutes. Strain out cranberries and peel and transfer to processor. Puree until smooth. Add vinegar, shallots, sugar, salt and peppercorns and blend well. Gradually whisk in vegetable oil. Cool completely.
- Pour marinade into large glass baking dish. Add tenderloins; turn to coat. Cover and refrigerate at least 8 hours or overnight, turning occasionally.
- Preheat oven to 450 degrees F or prepare barbecue (medium high heat). Remove pork from marinade; discard marinade. Roast or grill pork until thermometer inserted into thickest part of tenderloin registers 150 degrees F. Transfer pork to work surface; let stand 5 minutes. Cut pork into 1 inch thick slices. Arrange on platter and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 419 |
| Total Fat | 19 g |
| Saturated Fat | 3 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 2 g |
| Sugar | 29 g |
| Protein | 28 g |
| Cholesterol | 88 mg |
| Sodium | 636 mg |
Reviews
This recipe is Dynamite! I served it to 50 people who kissed my toes!
Here are my changes: Use all ingredients except the oil. Use 2 Tbl of wine vinegar and 2 Tbl of orange juice. Also, I used both fresh cranberries and Cranraisins (dried cranberried) which I boiled with the fresh.
I marinated the pork overnight in oil, garlic, dijon mustard, parsley, thyme,, pepper and a little balsamic or red vinegar. I used chops and they almost absorbed the marinade. Cover with saran wrap, marinate overnight.
The next day, I drained off the marinade, seared the chops on both sides, before putting in a greaed roasting pans. Thickly brush all the chops with the Cranberry Marinade. I had 2 layers of chops in each pan. Rost at 450 degrees til done.
I dressed the roast with homemade cranberry sauce and served with quinoa pilaf. This is a keeper. I hope I can find cranberries year-round.