Pork Tenderloin with Brandied Cranberry Sauce
The sweet notes from The Village Grocer’s Brandied Cranberry Sauce turns pork tenderloin into a delicious festive delight for the holidays.
1 tablespoon (15ml) extra virgin olive oil
1 ½ lb (680g) pork tenderloin
1 tablespoon (15ml) butter
2 shallots, finely diced
1 teaspoon (5ml) fresh thyme leaves
1 cup (400ml) Village Grocer Brandied Cranberry Sauce
¾ cup (180ml) chicken broth
salt and pepper
Preheat the oven to 350F (176C).
Remove the silver skin and any visible fat from the pork. (the butchers at the Village Grocer will do this for you). Sprinkle all sides with salt and pepper.
Heat oil in a cast iron skillet* to medium-high and sear all sides of the pork until golden brown. Cover the skillet with foil and place into the oven. Roast for 15-20 minutes until the centre registers 145F (63C). Remove and place the pork onto a plate and cover with foil to keep warm.
In the same skillet, melt the butter on the stove top over medium-high heat. Add the shallots and thyme. Sauté the shallots until soft, about 5-6 minutes. Add the cranberry sauce and chicken broth and stir to combine. Bring the sauce to a boiling point and then reduce to medium-high. Cook until sauce thickens, 8-10 minutes. Season to taste with salt and pepper.
Remove the pork tenderloin to a cutting board and slice into ½” (1.27cm) medallions. Serve with a spoonful of the brandied cranberry sauce.
Chef note: The cast iron skillet is preferred but any stove top to oven skillet can be used.