Are you looking to impress your guests with a delicious and sophisticated meal? Look no further than this recipe for Pork Tenderloin with Cranberry and Porto Wine Sauce. This dish is the perfect combination of sweet and savory flavors that will leave your taste buds begging for more.
The tender pork tenderloin is roasted to perfection and served alongside a luscious cranberry port sauce made from fresh cranberries and port wine. The result is a dish that is not only delicious but also visually stunning, making it perfect for special occasions or fancy family dinners.
But don’t let the elegance of this dish fool you – it’s incredibly easy to make, requiring just a few simple ingredients and minimal prep time. So why not take your cooking skills to the next level and impress your loved ones with this succulent Pork Tenderloin with Cranberry and Porto Wine Sauce? Trust me – it’s worth it.
Why You’ll Love This Recipe
Are you looking for a delicious and savory dinner entree? Look no further than this Pork Tenderloin with Cranberry and Porto Wine Sauce recipe! With a combination of tender pork, sweet cranberries, and bold port wine flavors, this dish is sure to satisfy both your sweet and savory cravings.
One of the best aspects of this dish is its versatility. You can use pork loin or pork chops instead of tenderloin. Plus, you can use fresh, canned, or frozen cranberries depending on your preference and availability. Whether you’re cooking for a small intimate dinner or hosting a larger gathering, this recipe can be easily adapted to suit your needs.
The spice blend of dried rosemary and chopped fresh sage leaves adds an unbeatable aroma and flavor to the pork. The cranberry port sauce, which features tangy cranberries accented by the rich sweetness of port wine, will make any foodie’s mouth water.
Aside from the amazing taste, this Pork Tenderloin with Cranberry and Porto Wine Sauce recipe is also quite easy to prepare. The seared pork is finished in the oven so that it achieves a succulent tenderness. Afterward, preparing the sauce – which uses just a few simple ingredients – takes less than 10 minutes.
Moreover, you’ll love how versatile this dish is when it comes to pairing. This tenderloin with cranberry-port sauce pairs beautifully with a wide range of sides such as roasted potatoes or carrots, quinoa salad or steamed green beans.
Overall, This is a go-to recipe that is perfect for weeknight dinners or even holiday gatherings like Christmas dinner or thanksgiving! So why not try out this exquisite dish today?
Here is the ingredient list to create this delicious pork tenderloin with cranberry and port wine sauce recipe:
- 2 pork tenderloins, about 1 pound each (trimmed)
- Salt and pepper
- 1 tablespoon dried rosemary
- 4 teaspoon olive oil
- 4 teaspoon butter
- 2 large onion, chopped
- 1 cup port wine
- 1 cup fresh cranberries (or 1 can or frozen)
- 2/3 cup canned cranberries
- 1 tablespoon liquid honey
- 4 cup beef or chicken stock
- 4 sage leaves
- 1 teaspoon chopped fresh rosemary
- For the sauce:
- 1/2 cup port wine cranberry sauce
- 2 tablespoon butter, cut into pieces and chilled
Make sure to have all these ingredients in hand before starting the recipe.
The Recipe How-To
Preheat your oven to 425°F (220°C) and heat oil in a large skillet over medium-high heat.
Season your pork tenderloin with salt, pepper, and a little bit of dried rosemary.
Sear each of the pork sides until they are browned, turning them for about 2-3 minutes. This process will give the meat a nicely caramelized exterior while keeping its juicy moisture interior. Once meat is seared on all sides, transfer it to a baking dish or oven-safe pan and roast it in the preheated oven for 15-20 minutes or until the internal temperature reaches 145°F.
While the pork is roasting, you can simultaneously work on preparing the cranberry-port sauce mixture. In the same skillet used earlier, melt butter over medium heat, then add onions to sauté until they become translucent for about 2-3 minutes. Add fresh or canned or frozen cranberries, along with port wine, and if possible, add some homemade cranberry sauce you have made before to enhance the flavor even more.
Add liquid honey, preferably organic, and some sprigs of fresh rosemary, then bring everything to a boil. Reduce heat so that mixture will gently simmer until it is thick enough to coat the back of a spoon- this should take around 8 minutes at medium-low heat~.
In another bowl, mix together port and cornstarch into a roux~. Pour that over your warm pan sauce as you stir mixtures together. Bring it back to gentle boil~ while whisking often until there are no lumps in your mixture and sauce thickens up well for about 1 minute.
For maximum results, let it cool just enough for it to be warm (but not too hot). Once you have finished cooking, slice* your pork tenderloin crosswise into thick portions and serve it smothered with the cranberry-port sauce.
Enjoy the fusion of the sweetness of the cranberries and honey with the muscular elegance of glistening pork tenderloin cooked in port wine, all wrapped up in bold herbaceous flavor*.
* Ingredient Variations
~ Heat Variations
** Tips &
Substitutions and Variations
While this recipe is undoubtedly delicious as written, there are a few ways you can switch things up to suit your personal taste preferences or dietary restrictions. Here are a few possible substitutions and variations to consider:
– Cranberries: While fresh cranberries are the star of this sauce, you could try using canned or frozen cranberries if that’s what you have on hand. Just be aware that canned cranberry sauce is usually sweetened, so you might want to reduce the amount of honey in the recipe accordingly.
– Pork: If you don’t have pork tenderloin, boneless pork chops or even a pork loin roast would work well in this recipe. Just note that cooking times may vary slightly depending on the cut you choose.
– Wine: The port wine used in this recipe is sweet and rich, but if you prefer a more savory flavor profile, you could try using a dry red wine instead. A good rule of thumb is to choose a wine that you would also enjoy drinking alongside the finished dish.
– Herbs: We use dried rosemary in this recipe for simplicity’s sake, but feel free to substitute fresh rosemary if you have it on hand. You could also swap out the rosemary for another herb that pairs well with pork, such as sage or thyme.
– Sweeteners: If you don’t have liquid honey, feel free to use maple syrup, agave nectar, or any other liquid sweetener you prefer. You could also experiment with incorporating different flavors into the sauce by using honey infused with herbs or spices.
– Fruit: While cranberries are the traditional accompaniment to pork during the holiday season, there are other fruits that would also work well in this dish. Dried cherries or apricots would add a tartness that complements the rich flavors of the pork and port wine sauce. You could even experiment with making your own fruit-based chutney or compote to serve alongside the tenderloin.
No matter which substitutions or variations you choose, don’t be afraid to get creative and experiment until you find the combination of ingredients that works best for you.
Serving and Pairing
This pork tenderloin with cranberry and port wine sauce recipe is a perfect main course for any special occasion or holiday dinner. The beautiful combination of flavors makes it an elegant dish that pairs well with a variety of sides and beverages.
When serving this dish, I recommend slicing the pork tenderloin into 1/2 inch pieces and arranging them on a platter. Drizzle the cranberry port sauce over it or served it in a gravy boat or small jug to keep the pork moist and add even more flavor to it. Garnish the platter with fresh rosemary sprigs and sage leaves to make it look beautiful.
The fruity notes of port wine and tart cranberries complement the rich flavor of pork tenderloin so well. You can choose from a range of sides, such as roasted vegetables like carrots, potatoes, and Brussels sprouts. You can also serve this dish alongside creamy mashed potatoes or cheesy polenta.
If you’re looking for the best beverage pairing, try serving a glass of red wine like Pinot Noir, Zinfandel or Cabernet Sauvignon. If you’re not a fan of wine, consider serving sparkling apple cider or sweet tea.
Overall, this pork tenderloin with cranberry and port wine sauce recipe is an impressive dish that will leave everyone impressed at your table. Whether you’re hosting a holiday dinner or just cooking for your family, this recipe will always be a hit!
Make-Ahead, Storing and Reheating
One of the benefits of this pork tenderloin with cranberry and port wine sauce recipe is that it can easily be prepared ahead of time, making it perfect for dinner parties or special occasions. To make ahead, simply follow the recipe instructions and prepare the roast pork and cranberry port sauce as directed. Once done, allow the pork to cool down to room temperature then wrap tightly with cling film or aluminum foil then store in the refrigerator for up to 2 days.
When you’re ready to serve it, preheat your oven to 375°F (190°C) and place the pork tenderloins on a baking sheet lined with parchment paper. Reheat the pork in the oven for about 15-20 minutes until heated through.
The cranberry port sauce can also be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the sauce in a small saucepan over medium-low heat until warmed through before serving.
If you have any leftover pork tenderloin and cranberry port sauce, it can be stored separately in airtight containers and refrigerated for up to 3 days or frozen in freezer-friendly containers for up to 2 months. To reheat, simply thaw overnight in the refrigerator then reheat either in the oven or on low-medium heat on the stove until warmed through.
With this make-ahead, storing, and reheating tips, you can enjoy this delicious pork tenderloin with cranberry and port wine sauce recipe whenever you want without worrying about all of the preparation work at once.
Tips for Perfect Results
To achieve the best pork tenderloin with cranberry and port wine sauce, follow these tips for perfect results.
Firstly, when cooking the pork tenderloin, make sure to sear it on all sides with a spice blend of your choice. This will help to lock in its natural flavors and juices. I personally recommend using a blend of dried rosemary, salt, and pepper.
Secondly, preheat the oven to ensure that it reaches the correct temperature before placing the tenderloin inside. This will help to ensure even cooking throughout.
Next, when preparing the cranberry port sauce, stir constantly over medium-high heat to prevent burning. Be sure to add the cornstarch slowly as you stir until the desired consistency is reached.
It is also important to use good quality fresh cranberries for the sauce. If fresh ones are not available, canned or frozen ones can be substituted but adjust the recipe ingredients accordingly.
Another tip is to let the roasted pork tenderloin rest for at least 5-10 minutes before slicing it. This allows time for the juices to redistribute within the meat resulting in juicy, tender slices.
Lastly, when serving and pairing with a wine, you should aim for red wines that pair well with roasted pork such as balsamic vinegar or red wine cranberry balsamic. Alternatively, you may have a preference for port wine which can also be used in making this dish.
By following these tips for perfect results, you’ll create a delicious and memorable dish that is sure to impress your family and friends!
Now, let’s take a look at some frequently asked questions about this Pork Tenderloin with Cranberry and Porto Wine Sauce Recipe that you might be wondering about.
What wine is best for pork tenderloin?
When it comes to matching wine and food, finding the perfect pairing can be an art form. White wines like Riesling, Chardonnay, and Pinot Blanc, which have a slightly juicy taste, complement pork tenderloin beautifully. On the other hand, when it comes to reds, it’s best to stick with lighter-bodied wines that still have a juicy quality. Wines such as a Beaujolais Villages, Zinfandel, or Côtes du Rhône are just a few examples of what makes an ideal match for pork tenderloin.
Is it better to sear pork tenderloin before baking?
Achieving a succulent pork tenderloin requires a two-step process of searing in a skillet and then finishing it in the oven. The choice of spice blend is flexible, as you can select a bold and spicy steak seasoning or opt for fragrant herbs like rosemary and thyme.
What’s the difference between pork loin and port tenderloin?
When comparing pork loin and pork tenderloin, one can easily distinguish between the two based on their notable size difference. While pork loin appears wider and thicker with a noticeable layer of fat on top, pork tenderloin is much narrower and thinner, with minimal to no visible fat.
How does Gordon Ramsay cook pork tenderloin?
To prepare the pork tenderloin, I recommend coating it with sage leaves and speck, and then refrigerating it for 10 minutes. In a non-stick frying pan, heat up some extra virgin olive oil and sear the pork for 5 minutes until it is perfectly browned. Once off the heat, add a knob of butter to enhance the flavors. Lastly, transfer the pan to the oven and roast for 10 minutes until the tenderloin is cooked to perfection.
It’s time to round up this recipe article for Pork Tenderloin with Cranberry and Porto Wine Sauce, and I hope that by now you’re fully convinced to try it out for your next dinner party or special occasion. This recipe is a stunning way to feast on the best pork tenderloin dish that will leave your guests craving more. Not only does the pork tenderloin turn out perfectly juicy and flavorful, but it pairs exquisitely well with the tangy and sweet cranberry port sauce.
With its unique blend of flavors, this pork tenderloin with cranberry and port wine sauce recipe is perfect for serving at any formal or casual event. Additionally, you can easily customize this recipe by swapping ingredients or experimenting with different types of wine.
In conclusion, I highly recommend that you give this pork tenderloin with cranberry and port wine sauce recipe a try, as it has all the ingredients needed to make a fabulous meal. It’s easy to prepare, tastes amazing and can be paired with different side dishes such as roasted vegetables or mashed potatoes. So what are you waiting for? Get yourself into the kitchen and get cooking!
Pork Tenderloin With Cranberry and Porto Wine Sauce Recipe
- 1 tablespoon butter (15 GR.)
- 8 (3 ounce) pork tenderloin, cut crosswise
- 1/2 onion, cut in fine rings
- 3/4 3/4 cup frozen cranberries or 3/4 cup canned cranberries
- 1/2-2/3 cup of porto wine
- 1/3 cup liquid honey
- 1/2 teaspoon dried rosemary
- salt and pepper
- Like most recipes, remember to adjust the above quantities to your taste preferences and should be considered as basic guidelines.
- Melt butter in saucepan.
- In saucepan color both sides 1 or 2 minutes per side.
- Set aside and keep meat warm in a 200°F preheated oven.
- In same saucepan, add all other ingredients and cook for about 5 minutes.
- Now add to the saucepan the set aside meat, cover and cook another 5 minutes.
- Do not overcook since pork tenderloin with light pink center.
- Taste the sauce and add a little more Porto wine if necessary.
- Asparagus and or zucchinis are appropriate with this dish, pan fried potatoes or oven baked are also suggested.