Adventures Recipes

Wednesday, January 25, 2006

Roast Pork Tenderloin with Dried Cranberries and Rosemary

Roast Pork Tenderloin with Dried Cranberries and Rosemary
from Foster's Market Cookbook by Sara Foster

2 pounds pork tenderloin
1/2 cup dried cranberries
1/3 cup dry red wine
1/4 cup balsamic vinegar
3/4 cup cranberry juice, natural
4 cloves garlic, minced
6 shallots, cut in halves
3 tablespoons fresh rosemary
2 tablespoons olive oil
salt, to taste
freshly ground pepper, to taste

1. Preheat the oven to 375°F.
2. Rinse the pork loin, pat dry, and place in a shallow glass or ceramic dish. Set aside.
3. Whisk together the cranberries, wine, vinegar, cranberry juice, garlic, shallots, and rosemary in a bowl. Pour this over the tenderloins cover and refrigerate 2-3 hours or overnight, turning several times.
4. Heat the olive oil in a large ovenproof skillet over medium heat. Remove the pork from the marinade (reserve the marinade) and place the pork in the heated skillet. Cook on all sides, 5-6 minutes total, until light brown.
5. Pour the reserved marinade over the pork and place the skillet in the oven. Roast, basting several times 20-25 minutes or until a meat thermometer registers 150-155°F for medium.
6. Remove the meat from the skillet and place on a grooved carving board. Cover loosely with foil and let rest 5-10 minutes before carving.
7. Season with salt and pepper. slice into 1/4-inch slices and spoon the pan juices over the pork.


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