Peppered Pork Tenderloin with Cranberry-Onion Compote
More From Sunset
Amount per serving
- Calories: 292
- Calories from fat: 43%
- Protein: 25g
- Fat: 14g
- Saturated fat: 6.7g
- Carbohydrate: 16g
- Fiber: 1.6g
- Sodium: 130mg
- Cholesterol: 88mg
- 2 fat-trimmed pork tenderloins (1 lb. each)
- 2 tablespoons coarse-ground pepper
- 4 teaspoons salad oil
- 1 red onion (6 oz.), peeled and chopped
- 1 cup dried sweetened cranberries
- 1/3 cup raspberry vinegar
- 1/3 cup fat-skimmed chicken broth
- 1 tablespoon sugar
- 1/3 cup butter or margarine
- 1. Rinse pork and pat dry; roll in pepper to coat evenly.
- 2. Set an 11- to 12-inch frying pan with ovenproof handle over high heat. When pan is hot, add 1 tablespoon oil and swirl to coat bottom. Add pork (cut tenderloins crosswise to fit pan if necessary) and turn as needed to brown on all sides, 5 to 7 minutes total.
- 3. Set pan in a 400° regular or convection oven; bake until a thermometer inserted in center of thickest part of meat reaches 155°, 20 to 30 minutes. Remove from oven and let meat stand in a warm place about 5 minutes.
- 4. Meanwhile, in a 1- to 1 1/2-quart pan over high heat, stir onion in remaining 1 teaspoon oil until limp, about 5 minutes. Add cranberries, vinegar, broth, and sugar; stir occasionally until liquid is reduced to about 2 tablespoons, about 7 minutes. Reduce heat to low. Add butter and stir until melted and incorporated into sauce.
- 5. Cut meat on the diagonal across the grain into 1/4-inch-thick slices; arrange on 8 plates. Spoon sauce equally over and around meat. Add salt to taste.
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