When cooked to the right temperature, pork tenderloin is lean and juicy. Use a meat thermometer for accuracy, and serve it with a tangy-sweet sauce thickened with a spoonful of fruit jelly.
- Contributed by Catsrecipes Y-Group
- From: Bruce Aidells, Cooking Light, MARCH 2005
- Yield: 4 servings
- 1 tsp dried sage
- 1 tsp dried thyme
- ¾ tsp salt
- ½ tsp freshly ground black pepper
- 1 (1-lb) pork tenderloin, trimmed
- cooking spray
- 1 cup fat-free, less-sodium chicken broth
- 1 cup dried cranberries
- ½ cup cranberry juice cocktail (such as Ocean Spray)
- 1 tbsp grape jelly
- Preheat oven to 400°F.
- To prepare pork, combine first 4 ingredients; rub evenly over pork.
- Heat a large oven-proof nonstick skillet over medium-high heat.
- Coat pan with cooking spray.
- Add pork; cook 4 minutes on each side or until browned.
- Place pan in oven; cook pork at 400°F for 12 minutes or until a meat thermometer registers 160°F (slightly pink).
- Place pork on a cutting board; keep warm.
- To prepare sauce, add the chicken broth, dried cranberries, and juice to pan; bring to a boil, scraping pan to loosen browned bits.
- Stir in jelly; cook 8 minutes or until mixture is slightly thick, stirring occasionally.
- Cut the pork into (½-inch) slices.
- Serve with sauce.
Nutritional information Edit
Per Serving (Serving size: 3 ounces pork and ¼ cup sauce):
- 282 Calories | 20% from fat | 6.3g Fat | 202g Sat | 2.8g Mono | 0.7g Poly | 24g Protein | 75mg Cholesterol | 21mg Calcium | 596mg Sodium | 33.6g Carbs | 2.1g Fiber | 2.1g Iron