Today’s topic for the foodie blogger challenge is pork, the other white meat. While we don’t eat pork very often my husband loves tenderloin so it’s the go to cut I make.
Serve over a combination of wild and brown rice. A side of green beans sauteed with almonds and bacon would be an amazing accompaniment.
One great thing about this recipe is it’s rich so a little goes a long way. If you use a 2 pound tenderloin then up the cooking time and you’ll be able to serve 8-12 people. Just make sure that you are the one putting the portions on the plates so people aren’t dishing up more than necessary.
- 1 (1 lb) pork tenderloin
- ½ Tbsp crushed rosemary
- salt and pepper to taste
- 2 Tbsp cooking oil
- ½ cup chicken broth
- 1 can (15 oz) whole berry cranberry sauce
- 1 Tbsp balsamic vinegar
- 1 tsp honey
- 4 clementines, peeled and divided into segments
- salt and ground black pepper to taste
- Wild and brown rice for serving (optional)
- Preheat oven to 400 degrees.
- Put pork tenderloin on work surface and pat rosemary on then sprinkle with salt and pepper.
- Heat oil in large heavy oven-safe skillet and sear pork tenderloin on all sides in hot skillet.
- Put skillet with pork in the oven and roast, uncovered, for 15 to 20 minutes, or until internal temperature is between 145 to 155 degrees on a meat thermometer. Then remove skillet from oven and set on top of stove, remove pork with a tongs and place it on cutting board, covering loosely with foil to keep meat warm.
- Now in the same skillet on the stove top on a burner turned onto medium-high, add the chicken broth and stir to remove browned bits, then add the cranberry sauce, balsamic vinegar, and honey, stirring until combined well. Let this simmer for 2 to 3 minutes, stirring to prevent it from sticking.
- Turn off the heat and add the clementine segments, stirring to combine. Taste and add salt and pepper as desired.
- Uncover pork and cut into very thin slices.
- Serve pieces of pork on warm plates with cranberry-clementine sauce poured over the top.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
Please be aware that some links used are to affiliates. They are almost always to products I use and love.