Cranberry Pork Tenderloin with Port Sauce

By Totlxtc

Per serving:

220 cal, 24g protein, 5g fat, 2g sat fat, 65 mg cholestrol, 20g carb, 3g fiber, 260 mg sodium, 480 potassium

Ingredients

• Port sauce:
• 4 cups chopped Gala apples, skin on
• 2 cups fresh cranberries
• 4 Tbsp brown sugar
• 2 tsp cinnamon
• 2 pork tenderloin (500g each), butterflied and pounded to 1/2 its thickness
• 1/4 tsp salt
• 1 cup water
• 3 Tbsp Dijon
• 1 cup cranberry sauce
• 1 cup port (or 1 cup red wine plus 1 Tbsp sugar)
• 1/4 cup water

Preparation

Step 1

Turn oven to broil. Mix apples, cranberries, sugar and cinnamon in a bowl. Divide filling in half. Lay tenderloins on a clean work surface and sprinkle with salt. Evenly distribute on half of filling between between the tenderloins, placing it down the center of each. Mix the other half of filling with water and reserve. Roll closed and tuck in ends to contain filling, secure with butcher's twine. Coat outside of roasts with mustard.

Place tenderloins in a roasting pan and broil for 10 minutes. Remove from oven, reduce heat to 350 degrees and place the remaining filling and water in the bottom of the pan. Roast for 20 to 30 minutes or until the internal temperature reaches 155 degrees. Remove from oven and rest for 10 minutes under tented foil. Check temperature again; it should rise above 160.

Slice and serve with fruit compote from the bottom of the pan and port sauce.

Port Sauce:

Combine cranberry sauce with port. Place in a saucepan over medium heat, bring to a boil and simmer for 5 minutes. Thin with water and serve over tenderloin.