Pork Tenderloin with Onions and Dried Cranberries

Pork Tenderloin with Onions and Dried Cranberries Recipe
Beau Gustafson
"I used this recipe to teach my college-aged sons about the ease of cooking with pork tenderloins because they are so versatile," Clancy says. "Now they prepare the dish on their own, experimenting with different beers and dried fruits." As with any dish that incorporates alcohol, this is intended for students who are of legal drinking age.

Yield:

8 servings (serving size: 3 pork slices and 1/4 cup onion mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 178
Caloriesfromfat 27 %
Fat 5.4 g
Satfat 1.5 g
Monofat 2.9 g
Polyfat 0.6 g
Protein 22.5 g
Carbohydrate 9.4 g
Fiber 0.8 g
Cholesterol 68 mg
Iron 1.5 mg
Sodium 394 mg
Calcium 14 mg

Ingredients

2 (1-pound) pork tenderloins, trimmed
1 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
3 cups (1/4-inch-thick) slices onion (about 3 medium)
1 cup light beer
1 cup fat-free, less-sodium chicken broth
1/2 cup dried cranberries

Preparation

Sprinkle pork with 3/4 teaspoon salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork; cook 6 minutes, browning on all sides. Remove pork from the pan. Add onion to pan; reduce heat, and cook for 8 minutes or until browned. Remove onion from pan; sprinkle with remaining 1/4 teaspoon salt, and set aside. Add beer to pan; cook 1 minute over high heat or until reduced to 1/2 cup.

Return pork and onion to pan; add broth, and bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in cranberries; cover and cook 30 minutes or until pork is tender. Remove from heat. Place pork on a cutting board; cover and let stand 5 minutes. Cut each tenderloin into 12 slices. Serve with onion mixture.

Note:

Maureen Clancy,

August 2005
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