Cranberries are of course synonymous with turkey, however other meats are starting to talk and think it’s not fair!
Why can’t they be used to complement other meats? Why does pork always have to be served with apples?
The answers are all unfolded in the recipe below.
Cranberries are natural to the Americas (although a different variety grows in Europe).
- Advertisement -
Legend tells of the Pilgrims being met at the shore by Indigenous peoples carrying baskets of cranberries. It is also said that the New Englanders sent 10 bushels of cranberries back home to King Charles (not that King Charles) who was angry with them.
Any ways as the nights get colder the comfort of warm meat and potatoes sounds appealing.
By all means please serve your favourite vegetable or salad with this meal – I’m not going to be responsible for you not eating healthy!
The potatoes just greatly benefit from being cooked with the meat.
Roasted Pork Tenderloin with Cranberry Balsamic Reduction
Ingredients
500g red mini potatoes, halved
3 sprigs fresh rosemary
5 cloves garlic (not peeled)
Salt & pepper
3Ttbsp. cooking Oil
1 whole pork tenderloin
1shallot, minced
1 cup whole cranberries (fresh or frozen)
3/4 cup chicken broth
3 Tbsp. balsamic vinegar
Directions
- Preheat oven to 400°F . Line a rimmed baking sheet with foil.
- On prepared baking sheet, toss together potatoes, rosemary, garlic, some salt and
- pepper, and half of the oil. Spread potatoes out to edge of baking sheet, leaving centre bare. Roast in centre of oven for 10 minutes.
- Meanwhile, trim excess skin off of pork and then sprinkle tenderloin with salt and pepper. In frying pan, heat remaining oil over medium heat; brown tenderloin on all sides, about 5 to 6 minutes.
- Place browned tenderloin in centre of baking sheet. Return to oven; roast pork and potatoes for 18 to 22 minutes or until cooked through.
- Meanwhile, return frying pan to medium heat. Add additional oil. Add shallot; cook for 1 minute or until softened. Stir in cranberries, chicken broth and honey. Cook until mixture comes to a simmer and is reduced by half. Stir in balsamic vinegar; simmer for 2 minutes or until a thick sauce-like consistency.
- Transfer potatoes and pork to a serving platter. Serve immediately, with sauce on the side or spooned over the pork.
