Recipe - PORK: Cranberry Mustard Crusted Pork Tenderloin
26 Sep 2013
Mrs. McGarrigle’s Cranberry Mustard Crusted Pork Tenderloin
1 tbsp. unsalted butter
1 tbsp. olive oil
600 g pork tenderloin
½ cup fresh cranberries or 1/4 cup dried cranberries
½ cup tawny port or white wine
½ cup chicken stock
3 tbsp. Mrs. McGarrigle’s Cranberry Port Mustard
Cut tenderloin into 1” thick medallions. Heat butter and olive oil in oven proof sauté pan. Sauté pork 2-3 minutes per side. Remove from pan and set aside. Add port, deglaze pan, stirring constantly until slightly reduced. Add chicken stock and simmer for a few minutes. Add mustard and cranberries, simmer a few more minutes, add browned meat to pan, then transfer to
350 degrees F oven for 15-20 minutes.
Serves 4
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