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

"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

How to Make It

Step 1

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.

Step 2

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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Ratings & Reviews

mnmegz's Review

mnmegz
December 19, 2012
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.

dunwoodycooks's Review

msuchoas
October 04, 2011
I used bonelss pork chops and substituted cranberry juice for port. It was delicous! The pork too much longer to cook than the recipe recommends though.

msuchoas's Review

dunwoodycooks
January 22, 2011
Melts in your mouth, almost tastes like beef tenderloin. The ginger and port cut the tarness of the cranberries.