Friday, April 29, 2016

Pork Tenderloin with Cranberries and Balsamic Glaze

oh so tasty


1/4 cup wine (optional)
Handful dried sweetened Cranberries
Handful of pecans coarsely chopped
1/2 lb pork tenderloin
3 cloves garlic chopped
4 tbsp balsamic Vinegar
1 tbsp butter
salt and pepper to taste.


  1. Warm the wine a bit in the microwave (or on the stove) then add the cranberries and let them soak. If you don’t want to use wine, use water.
  2. Sprinkle the pecans in a non stick pan medium heat toasting them stirring constantly (they burn quickly).
  3. Slice the pork tenderloin about 1 inch thick, heat the butter in the pan and brown the tenderloin medium high) on both sides, then add garlic saute until pale gold a minute or so.
  4. Then add the cranberries and wine, stir the mixture as it sizzles.
  5. After a few minutes stir in the Balsamic vinegar, cover and simmer 5 more minutes until pork is done and sauce clings to the meat. If the sauce is too thin remove the lid and cook until it thickens.
  6. Season to taste and serve with you favourite side dish (we use rice and a salad) topped with the roasted pecans.


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