Sunday, March 7, 2010
Sunday Suppers - Portly Pork Tenderloin AND Homebrew!!!
I decided to continue the "spirits" theme with a pork tenderloin in a port wine sauce. I served that with my last butternut squash from the CSA last fall (they stored perfectly in the cellar all this time!) in this cranberry butternut bake. It was simple, but yummy - and went great with the ale.
Pork Tenderloin with Cranberry Port Wine Sauce
1 (1 lb.) pork tenderloin
1 c. aged port wine, divided
1 Tbsp. grainy mustard
1/4 c. red wine vinegar
1/4 c. orange juice
2 Tbsp. dried cranberries
Combine pork, 1/4 c. port and 1 Tbsp. mustard in a plastic bag. Refrigerate for at least 1 hour to marinate pork.
Preheat oven to 375 degrees.
Heat a skillet (not non-stick) over medium heat. Add pork and sear on all sides.
Place in oven-proof dish and bake about 20 minutes or until internal temperature reaches 150 degrees. (This will give you medium pork - still pink in the middle. Cook to 165 for well done.) Remove from oven and let sit 10 minutes before cutting.
While pork is resting, place remaining 3/4 c. wine, red wine vinegar, orange juice and dried cranberries in a small saucepan. Bring to a boil over medium heat. Let simmer until reduced to a syrupy liquid.
To serve, cut pork into rounds and spoon sauce over top.
Serve with a pale ale & enjoy!