CRANBERRY-APPLE-BALSAMIC PORK TENDERLOIN

Over the years, this recipe has probably been the most requested by family and friends. It has it all–ease of preparation, beauty, taste, taste, and taste. Junior Too says it’s the balsamic, I think it’s the Craisins and balsamic, and Senior is too content enjoying it to waste time picking it apart. Regardless, last night it was once again well received by our wonderful guests who helped us scrape the casserole dish clean. More than the usual thumbs up 🙂

Cranberry Apple Balsamic Pork Tenderloin

1/2 cup all-purpose flour

1/2 tsp sea salt

1/4 tsp ground black pepper

2 tbsp olive oil

2 lbs pork tenderloin, sliced into 1/2″ thick rounds

3/4 cup white cooking wine

1/2 cup water

1/4 cup balsamic vinegar (I used cherry balsamic this go around but I think I prefer basic balsamic–one too many notes)

1 tbsp cornstarch

1/2 cup Craisins

1 apple (I used Gala), diced (Note: this ingredient is optional but a lovely addition)

1 tbsp parsley

1) Preheat oven to 200 degrees (for warming)

2) In shallow bowl, mix flour, salt, and pepper; set aside

3) To large skillet (quite large or you may have to prepare in 2 batches) add olive oil and heat over medium-high

4) Meanwhile, dredge pork tenderloin rounds in flour; place in skillet and cook 4-5 minutes each side until browned and no longer pink; remove rounds from skillet (leave all those tidbits in the bottom for the sauce to come) and lay side by side in large casserole dish; place in oven to keep warm

5) Reduce skillet heat to medium and add cooking wine and water; in small bowl, mix balsamic vinegar and cornstarch and stir into wine; stir in Craisins and apple and cook 5 minutes until sauce thickens; remove from heat

6) Remove pork tenderloins from oven and pour Cranberry-Apple-Balsamic sauce over the top; sprinkle with parsley and serve

Servings: 4-6

Advertisements

5 thoughts on “CRANBERRY-APPLE-BALSAMIC PORK TENDERLOIN

  1. […] last night’s filling Cranberry-Apple-Balsamic Pork Tenderloin, I decided to go light on the meat for tonight’s dinner. This easy and fabulous dish features […]

  2. celeste siegmund says:

    i used a reisling, and only had a Granny Smith apple. It was good, but i would try a gala apple next time for more sweetness. It still seemed like something was missing, Icant put my fingr on it. a/ny suggestions?

    • Well, hmm, I don’t know, Celeste. It could be the difference between apples, though I don’t always use apple in this recipe and it’s still quite yum. If you like the tart taste, perhaps a bit more balsamic–or a splash of lemon juice? I’m sorry it was lacking something. If you have any suggestions, let me know–there is no end to improving on a recipe 🙂 Have a wonderful day!

  3. DawnMegan says:

    I made this for dinner tonight and it was AMAZING!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s