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Pork Tenderloin with Mrs. McGarrigle's Cranberry Port Mustard Sauce


Our cranberry port mustard is a 2010 gold medal winner at the Napa Valley International Mustard Festival

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  • 1 tbsp. unsalted butter
  • 1 tbsp. olive oil1
  • 1/2 pork tenderloin
  • 1/2 cup fresh cranberries or 1/4 dried
  • 1/2 cup tawny Port or white wine
  • 1/2 cup chicken stock
  • 3 tbsp. Mrs. McGarrigle's Cranberry Port Mustard


Servings 6


Step 1

Cut tenderloin into 1" thick medallions. Heat butter & olive oil on oven proof sauté pan. Sauté pork 2-3 minutes per side. Remove from pan and set aside. Add port and mustard and deglaze pan, stirring constantly, until slightly reduced. Add chicken stock and simmer for a few minutes. Add cranberries and browned meat to pan, then transfer to 350 degree oven for 20 minutes.

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