Winter fruits enliven saucy condiment for pork in this guest-worthy dish.
1 cup riesling or other dry white wine
1 cup fat-free, less-sodium chicken broth
1/3 cup fresh orange juice
2 1/2 tablespoons sugar
1/8 teaspoon ground cloves
2 (3-inch) cinnamon sticks
4 teaspoons canola oil
2 (1-pound) pork tenderloins, trimmed and cut into 16 (1-inch-thick) slices
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 cup coarsely chopped peeled ripe Fuyu persimmon (about 2)
1/2 cup fresh cranberries
1 tablespoon butter
How to Make It
Combine first 6 ingredients in a medium saucepan; bring to a boil. Cook until reduced to 1 1/2 cups (about 10 minutes). Discard cinnamon sticks.
Heat oil in a large nonstick skillet over medium-high heat. Add pork; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook 6 minutes on each side or until pork is done. Transfer pork to a platter. Add broth mixture to pan, scraping pan to loosen browned bits. Add persimmon and cranberries; cook 5 minutes or until cranberries begin to pop, stirring occasionally. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and butter, stirring until butter melts. Serve with pork.
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Chose this because we were looking for a smaller quantity of relish than we usually make, to use up some cranberries. Prepped to recipe, except doced persimmon. Results kinda uninspiring, flavors off. Should have stuck with our old Thanksgiving Gourmet recipe & reduced quantities-- because persimmon/cranberry is a great combo.