Entrees : Pork Last Updated: Aug 2nd, 2009 - 20:11:18 Pork Tenderloin with Dried Cranberry Sauce By Sandra Woodruff  Printer friendly page Yield: 4 servings 3/4 teaspoon dried sage 3/4 teaspoon dried thyme 1/2 teaspoon ground black pepper 1/4 teaspoon garlic powder 1/4 teaspoon sea salt 1 pound pork tenderloin, rinsed and patted dry 1 tablespoon canola oil SAUCE 1/2 cup apple or orange juice 1/2 cup chicken broth 1/4 cup plus 2 tablespoons dried cranberries (or substitute raisins or pitted dried cherries) 1. Combine the sage, thyme, pepper, garlic powder, and salt and rub over all sides of the tenderloin. Pour the oil into a large nonstick skillet and preheat over medium-high heat. Add the pork and cook for several minutes, turning occasionally, to brown all sides. 2. Reduce the heat under the skillet to medium-low. Cover and cook, turning occasionally, for about 15 minutes or until a thermometer inserted in the thickest part registers 155 degrees F. Remove the pork and set aside to keep warm. 3. Add the juice, broth, and cranberries to the skillet and bring to a simmer. Cover and cook for 2 minutes or until the cranberries are plumped. Raise the heat to medium-high and cook uncovered, stirring frequently, for a several minutes or until the sauce is syrupy and reduced to about 1/2 cup in volume. Add any accumulated juices from the pork to the sauce and cook for a few seconds more to restore the consistency if necessary. 4. To serve, thinly slice the pork at an angle and divide the slices between 4 plates. Drizzle some of the sauce over each serving. Serve hot. Nutritional Facts (per serving) Calories: 201 Carbohydrates: 12 g Fiber: 0.8 g Fat: 6.1 g Sat. Fat: 1.3 g Cholesterol: 76 mg Protein: 24 g Sodium: 283 mg Calcium: 3 mg Diabetic exchanges: 3 lean meat, 1 fruit © Copyright 2005 by eatsmarttoday.com Top of Page