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

"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

Linda Drinkard, Vero Beach, Florida
Recipe by Cooking Light December 2006

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Recipe Summary

Yield:
4 servings (serving size: 3 ounces pork and 3 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

310 calories; calories from fat 27%; fat 9.2g; saturated fat 3g; mono fat 4.7g; poly fat 0.9g; protein 24.1g; carbohydrates 28.7g; fiber 1.1g; cholesterol 79mg; iron 1.5mg; sodium 259mg; calcium 10mg.
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