"The sliced pork cooks faster than a whole tenderloin, and this gingered cranberry sauce not only has wonderful flavor, but it's also quick and easy." -Linda Drinkard, Vero Beach, FL
2 teaspoons butter
1 (1-pound) pork tenderloin, trimmed and cut into 1-inch-thick slices
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1/2 teaspoon finely minced peeled fresh ginger
1 garlic clove, minced
1/2 cup port or other sweet red wine
1 cup canned whole-berry cranberry sauce
1/4 cup fat-free, less-sodium chicken broth
1 1/2 teaspoons balsamic vinegar
How to Make It
Melt butter in a large nonstick skillet over medium-high heat. Sprinkle both side of pork evenly with salt and pepper. Add pork to the pan; cook 2 minutes on each side or until browned. Remove pork from pan; keep warm.
Wipe pan with a paper towel; return pan to heat. Add olive oil to pan. Add ginger and garlic; sauté 30 seconds. Add port, scraping pan to loosen browned bits; cook until reduced to 1/4 cup (about 5 minutes). Add cranberry sauce and chicken broth; cook 3 minutes or until slightly thick, stirring occasionally. Stir in balsamic vinegar; return pork to pan. Cook 1 minute, turning to coat pork.
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Absolutely wonderful recipe! I made it for my husband and I and it was juicy and delicious; the sauce lends a nice tart, full flavor. I diced the leftover pork and used it in a salad the next night with some arugula, spinach, feta cheese, dried cranberries and walnuts and that was tasty as well.