Not only is pork tenderloin delicious, it doubles as an incredibly effective prop for making inappropriate phallic gestures around one’s kitchen. Seriously, look at this cut of meat and try NOT to giggle. Anyway, if you combine that with a magnum of cabernet, this recipe might take you a while to finish.
While it’s hard to compete with the prepackaged, salt-soaked and marinated loins at your local grocery store, this one actually does. This recipe will leave you feeling smug about your kitchen accomplishments and not bloated from all the sodium. Delicious food and no Hilary Clinton cankles? We call that a definite win.
port cranberry sauce Preheat oven to 400 degrees. Remove pork loin from wrapping and pat dry with paper towels. In a small bowl mix spices together and rub over entire loin. Drizzle oil into a large oven-safe nonstick or cast iron skillet over medium-high heat. Once pan is very hot, sear pork loin for about 5 minutes, turning once halfway through. Using an oven-safe mitt, place entire skillet into preheated oven and cook for about 20 minutes, or until pork reaches an internal temperature of 145 degrees, turning twice during cooking time. While pork is cooking, heat a large skillet over medium-high to high heat. Add port, stock and cranberry sauce, bring to a boil stirring constantly. Reduce heat to a high simmer, and let cook until sauce has thickened slightly, about 8 minutes. Stir in mustard and continue to simmer for an additional 2 minutes. Remove pork from oven and allow to rest, covered with foil, for 10 minutes. Slice into medallions and spoon port cranberry pan sauce over top.
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