Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
  • 1 Rating

Notes: Chef Stephen Smith of Albion River Inn in Albion, California, created this dish.

Chef Stephen Smith, Albion, California
This Story Originally Appeared On sunset.com

Gallery

James Carrier

Recipe Summary

Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse pork and pat dry; roll in pepper to coat evenly.

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  • 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.

  • 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.

  • 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.

  • 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.

Source

Albion River Inn

Nutrition Facts

292 calories; calories from fat 43%; protein 25g; fat 14g; saturated fat 6.7g; carbohydrates 16g; fiber 1.6g; sodium 130mg; cholesterol 88mg.
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