Ever since Tom mentioned that he was going to make a real effort to eat vegetables, I’ve been determined to make him try as many things as possible that he would never eat before. Cranberry sauce is one of them. I figured if I added enough sugar, he’d definitely eat it and I was right!
Pork Loin with Cranberry Sauce
- 1/2 cup fresh cranberries
- 1/2 cup cranberry juice
- 1/2 cup sugar
- 1 lb. pork tenderloin fat trimmed
- 1 small onion chopped
- 1 cup chicken broth
- 1 tsp. dried rosemary
- olive oil
- salt and pepper to taste
- 1/2 cup cranberry sauce
- 1. Bring the cranberry juice and sugar to a boil in a saucepan over medium heat.
- 2. Add the cranberries and reduce the heat to medium-low. Cover and let simmer for 10 minutes or until the mixture has thickened.
- 1. Preheat the oven to 425.
- 2. Heat olive oil in a skillet over high heat. Season both sides of the pork with salt and pepper.
- 3. Place the pork in the skillet and sear for about 1 minute on each side until a brown crust forms.
- 4. Transfer the pork to a roasting dish and place in the oven. Cook for approximately 20 minutes or until the pork reaches 160 degrees.
- 5. Add about 1 tbs. of olive oil to the pan and saute the onions until they become tender. Add the chicken broth and rosemary, stirring well to combine.
- 6. Add the cranberry sauce in and cook for 5 minutes. Remove from the heat and let thicken.
- 7. Remove the pork from the oven and let rest on a cutting board for 5 minutes. Slice the pork and serve with the cranberry sauce on top.
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.
I really love cranberry sauce and now that I know Tom will eat it too, I will definitely make this recipe and others a lot more often. I served this with roasted red potatoes in garlic sauce and green bean casserole.