21 Dec Pork Tenderloin with Festive Cranberry Sauce
Coming from a large family and raising one myself, I adore pork loin recipes. Not only are they an affordable choice at the grocery store, a pork loin also feeds a large group of people and you still end up with leftovers. The last time I cooked a pork loin, I used the recipe posted here on the My Pig Me Up blog. I was able to grind it up with my Ninja (best invention – ever!) and make pork barbeque infused with delicious peppers. It was a real hit with everyone!
Pork Tenderloin Recipe for Christmas Dinner
Make a Pork Tenderloin with Festive Chipotle Cranberry Sauce!
Ingredients for this Pork Recipe:
1 tsp. garlic salt
½ tsp. ground dry mustard
1 lb. pork tenderloin
2 Tbsp. olive oil
3 Tbsp. honey
Just 1 chipotle pepper in adobo sauce, finely minced from the can
1 c. whole cranberries, coarsely chopped
1 small clove garlic, minced
2 tsp. fresh lemon juice
½ c. brown sugar
Preheat oven to 375°. Mix garlic salt and dry mustard in small bowl and rub evenly over the pork tenderloin.
Line a roasting pan with foil and place the pork tenderloin on a rack coated with cooking spray, and place in the roasting pan.
Roast pork tenderloin in the preheated oven for about 30 minutes.
Mix olive oil and honey in small bowl. After 30 minutes of cooking, brush the oil and honey mixture over the pork and cook for another 10 minutes, or until internal temperature reaches 160 degrees.
Meanwhile, combine chipotle peppers, cranberries, minced garlic, lemon juice, and brown sugar in a small heavy bottomed pot.
Bring to a boil over medium-high heat, stirring constantly. Reduce heat to low and cook, stirring occasionally, for 10-15 minutes.
Slice the pork tenderloin and serve with pan juices and cranberry-chipotle sauce on the side.
If you aren’t sure about the Chipotle flavor for your family, there are other options such as this cranberry sauce recipe infused with (are you ready for this?) BACON! The inclusion of this delectable bacon flavor may convince even the most pickiest of palates to try your alternative cranberry concoction.
Bacon and Fried Onion Cranberry Sauce Recipe
Alternatively, if you want a bacon infused festive sauce, I found one for those of you who are not fans of the traditional cranberry sauces. You can watch the video here for a step by step how-to or follow the directions below.
1 pound bacon, cut into 1-inch chunks
1 large yellow onion, diced
1/2 cup orange juice
12-ounce bag fresh or frozen cranberries
1 large or 2 small apples, peeled, cored and diced
1/2 cup sugar
Kosher salt and ground black pepper
In a large saucepan over medium-high heat, cook the bacon until it is slightly crispy, about 10 to 12 minutes.
Use a slotted spoon to transfer the bacon to a paper towel lined plate and set aside, leaving the saucepan and bacon fat over the heat.
Carefully add onion and cook until it has been lightly fried, 2 to 3 minutes. Use a slotted spoon to transfer the onions to the plate with the bacon.
Dispose of the fat in the pan, but don’t scrape the pan. You want to use any of those browned bits that are left on the bottom.
Return the pan to the stove. When the pan is hot, carefully add the orange juice and bring to a simmer while using a wooden spoon or silicone spatula to scrap the bits free from the bottom of the pan.
Add the cranberries, apple and sugar, then bring to a simmer. Cook until the cranberries pop and the juice thickens, about 6 minutes.
Return the bacon and onions to the pan, then taste and season with salt and pepper. Cool before serving.