Try this Pork Tenderloin w/Cinnamon & Cranberries recipe, or contribute your own.
Suggest a better descriptionWith the rack in the middle position, preheat the oven to 375ºF (190ºC).
In a bowl, combine the cinnamon with 1 tablespoon (15 ml) of the olive oil. Brush the tenderloins with the cinnamon oil. Season to taste with some salt & pepper.
In a large, ovenproof skill over medium-high heat, brown the tenderloins in the remaining 2 tablespoons (30 ml) of olive oil. Transfer the tenderloins to a plate & set them aside.
In the same skillet, brown the onion & garlic, adding more oil as needed. Add the cranberries, honey & chicken broth & bring the mixture to a boil, scraping the bottom of the skillet with a wooden spoon to free any browned bits.
Return the tenderloins to the skillet, then transfer to the oven & roast in the preheated oven until they are pale pink in the centre; 15 to 20 minutes, depending on the meat's thickness.
Remove the meat from the oven. Tent with aluminum foil & let it rest for 5 minutes.
Slice the tenderloins. Arrange the slices on plate & spoon the cranberry-flavoured cooking juices oven them.
Delicious with Leek & Potato Gratin (see recipe below), rice or couscous.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (239g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 421 | ||
Calories from Fat: 232 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.7g | 34 % | |
Saturated Fat 7g | 35 % | |
Monounsaturated Fat 11.4g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 115mg | 35 % | |
Sodium 110.3mg | 4 % | |
Potassium 386.2mg | 10 % | |
Total Carbohydrate 18.2g | 5 % | |
Dietary Fiber 3.1g | 13 % | |
Sugars, other 15.1g | ||
Protein 29.2g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 421
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