Pork Tenderloin With Cranberry Apple Relish Recipe
I have to admit this recipe of Pork Tenderloin With Cranberry Apple Relish is on my favorite list. Stock up on Pork as you will want to make this Pork Tenderloin With Cranberry Apple Relish time and again. This Pork Tenderloin With Cranberry Apple Relish is never going to fail as a Main Dish. You will definitely thank me for sharing this Pork Tenderloin With Cranberry Apple Relish.
Ingredients
1 pound pork tenderloin
1/4 teaspoon each salt and black pepper
1/4 teaspoon ground sage
1 small yellow onion, finely chopped
1/4 cup dry red wine, Chicken Stock or low-sodium chicken broth
1 teaspoon unsalted butter
1 cup Cranberry-Apple Relish or canned cranberry applesauce
1 teaspoon lemon juice
Directions
1 Preheat the oven to 425° F.
Sprinkle both sides of the pork with 1/8 teaspoon each of the salt and pepper and the sage.
Place the pork in an 11"x7"x 2" baking pan, tucking the narrow end under so that the meat is an even thickness.
Add the onion and wine to the pan.
2 Roast for 2 5 minutes or until a meat thermometer registers 165° F and the juices run clear when the meat is pricked with a fork.
Place the meat on a cutting board and let stand for 10 minutes.
3 Meanwhile, add the butter to the baking pan and let it melt.
Stir in the remaining 1/8 teaspoon each of salt and pepper, the relish, and lemon juice, scraping up any browned bits from the pan.
Slice the pork thinly against the grain, holding the knife at a slight angle; stir any pork juices from the cutting board into the fruit mixture.
Arrange the meat on a platter and serve the sauce on the side.
Accompany with Creamy Mashed Potatoes and Escarole Sauteed with Garlic
Sprinkle both sides of the pork with 1/8 teaspoon each of the salt and pepper and the sage.
Place the pork in an 11"x7"x 2" baking pan, tucking the narrow end under so that the meat is an even thickness.
Add the onion and wine to the pan.
2 Roast for 2 5 minutes or until a meat thermometer registers 165° F and the juices run clear when the meat is pricked with a fork.
Place the meat on a cutting board and let stand for 10 minutes.
3 Meanwhile, add the butter to the baking pan and let it melt.
Stir in the remaining 1/8 teaspoon each of salt and pepper, the relish, and lemon juice, scraping up any browned bits from the pan.
Slice the pork thinly against the grain, holding the knife at a slight angle; stir any pork juices from the cutting board into the fruit mixture.
Arrange the meat on a platter and serve the sauce on the side.
Accompany with Creamy Mashed Potatoes and Escarole Sauteed with Garlic
