Roast Pork Tenderloin with a Port Cranberry Sauce

Preparation time is 30 minutes, cooking time 1 hrs

Makes 8 servings

Ingredients

Rub

• ¼ cup thyme (60ml)
• ¼ cup parsley (60ml)
• 1 teaspoon of salt (5ml)
• 1 teaspoon of pepper (5ml)
• 3 tablespoons olive oil

Other

• 3 1-pound pork tenderloins, excess fat trimmed – (500grams)
• ¼ cup butter – (60ml)
• 1 ½ cups chopped onions – (500ml)
• 5 garlic cloves, minced
• 4 teaspoons grated orange peel – (20ml)
• 2 teaspoons dried sage leaves – (10 ml)
• 2 teaspoons dried thyme – (10ml)
• 2 cups chicken broth – (500ml)
• 1 ½ cups cranberry juice– (375ml)
• 2 cups fresh or frozen (unthawed) cranberries – (500ml)
• ½ cup sugar – (125ml)
• ¼ cup tawny Port – (60ml)
• 1 tablespoon cornstarch – (15ml)

Directions

1. Preheated oven to 150°F
2. Combine thyme, parsley, salt, and pepper in a small bowl.  Pat pork dry and brush with olive oil.  Rub the herb mixture all over tenderloin.
3. Pour a tablespoon of oil in a hot pan and add the pork.  Turn frequently till brown on all sides, for about 5 minutes.  Once it is browned, take it to the oven to roast for 20 minutes or until a meat thermometer reads 150 degrees F.
4. For the cranberry sauce, in a large skillet over medium to high heat, melt butter; add the onions and sauté until golden for approximately 8 minutes.  Add in garlic, half of your orange peel, sage, and thyme.  Stir together approximately a minute-  until it becomes fragrant.
5. Add cranberry juice and chicken broth.  Simmer and reduce to about 2 ½ cups.  Strain your sauce into a new saucepan pushing the solids with the back of a spoon to squeeze out juices.
6. Add cranberries, sugar and bring to a boil just until berries break open, for about five minutes.
7. Add in tawny port and cornstarch and cook for another minute until the sauce begins to thicken.
8.  Remove your roasted tenderloin from the oven and slice it diagonally into ½ inch thick cuts.  Transfer pork to serving platter and cover to keep warm.
9. Add sauce to the roasting skillet and add remaining orange peel.  Bring to a simmer and scrape the tasty morsels from the bottom of the pan.
10. Spoon sauce over pork, serve and enjoy!