Easy Family Recipes: Cranberry-Apple Pork Tenderloin

Cranberry Apple Pork TenderloinLooking for a meaty main course that you can get on the dinner table easily, but still dress up a bit? Pork tenderloins are fast, lean, and can be really economical when purchased in family packs at your local grocery store or warehouse club. This dish uses seasonal flavors to gussy up this little piggy for a slightly dressier weeknight dinner, or a great weekend option if you're hosting friends. You'll want to sear the tenders to get them nice and brown, which adds a bit of flavor and also makes them look a little prettier. Slice your shallots thinly to help them cook more quickly. They'll soften more once added to the baking dish with the wine/juice mixture. Serve with a side or buttered egg noodles and you're set for a fantastic dinner!

 

Cranberry-Apple Pork Tenderloin

Servings: 4-6

  • 2 pork tenderloins (1-1/2 to 2 pounds total)
  • sea salt or kosher salt and freshly ground black pepper (to taste)
  • 6 tablespoons Pompeian Smooth Extra Virgin Olive Oil
  • 2 medium shallots, peeled and sliced
  • 2 Granny Smith apples, peeled, cored and cut into 3/4-inch thick slices
  • 2 cloves garlic, finely chopped
  • 2 teaspoons fresh thyme leaves, chopped or 1 teaspoon dried thyme
  • 1/2 cup Pompeian Burgundy Cooking Wine or any red wine
  • 3/4 cup cranberry juice or cranberry juice cocktail
  • 1/4 cup dried cranberries

Heat oven to 400-degrees F.

Season pork tenderloins with salt and pepper. In large skillet over medium-high heat, add 3 tablespoons of Pompeian Smooth Extra Virgin Olive Oil. Add tenderloins one at a time and brown well on all sides. Transfer to medium-size, non-reactive baking pan. The tenderloins will not be cooked through at this point.

Add 2 more tablespoons of Pompeian Smooth Extra Virgin Olive Oil to skillet. Stir in shallots and cook until lightly browned. Add apples to skillet and brown on all sides. Transfer mixture to small bowl and set aside. Reduce heat to meadium and heat remaining 1 tablespoon of olive oil in skillet and add garlic and thyme. Cook until the garlic is fragrant, 20-30 seconds, then pour in wine. Bring wine to a boil, scraping brown bits at bottom of pan. Add cranberry juice and cranberries. Bring back to a boil, then pour liquid over pork in baking pan.

Transfer baking pan to oven, cover and bake for 15 minutes. Add apple mixture to pan, cover and cook an additional 10-15 minutes, or until thermometer inserted into pork registers 155 F. Cut pork into 1-inch thick slices and spoon shallots, apples and cranberry-wine sauce over pork.

Recipe adapted from Pompeian

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