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Pan-Roasted Pork Tenderloins with Spiced Cranberries & Northern Spice

Each month, we'll post some of our favourite pairings featuring seasonal recipes served with wine, beer, spirits or coolers.

Simmering star anise and cinnamon sticks in cranberry juice along with whole berries creates a pleasant sweetness with just an edge of tang—perfect for saucing up tender pork. The parallel flavours in the Northern Spice cocktail make it an excellent accompaniment.

 

Ingredients

2 pork tenderloins, about 1 lb (500 g) each
Salt and freshly ground black pepper
2 tbsp (30 mL) thyme leaves or 1 tsp (5 mL) dried leaf thyme
1 tbsp (15 mL) vegetable oil
1 cinnamon stick, about 2 inches (5 cm) long
1 star anise
½ cup (125 mL) beef stock or broth
1 cup (250 mL) cranberry juice
1 cup (250 mL) fresh or frozen cranberries
Sprigs thyme, for garnish

Directions

  1. Preheat oven to 350°F (180°C). 
  2. Trim tenderloins of any fat and silver skin (use a small sharp knife to remove these thin white membranes). Slice tenderloins in half crosswise.
  3. Sprinkle pork generously with salt and pepper; rub into meat. Sprinkle with thyme. Heat a wide ovenproof skillet over medium-high heat. Add oil and coat bottom. Place pork in pan and turn often until lightly browned on all sides and ends, 3 to 4 minutes. 
  4. Place skillet in preheated oven. Roast, uncovered and turning occasionally, until an instant-read thermometer inserted in centre of meat reads 150°F (65°C), 12 to 15 minutes, depending on the thickness of the meat. Remove to a cutting board and cover. 
  5. Return skillet to burner. Break cinnamon stick in half and add to skillet along with star anise. Stir spices over medium heat until toasted, about 2 minutes. Add broth and scrape up any browned bits from pan bottom. Pour in cranberry juice and add cranberries. Boil gently, stirring occasionally, until cranberries break down a little and sauce is slightly thickened, about 10 minutes. 
  6. Slice pork and arrange over plates. Spoon cranberries and juice overtop. Scatter with a few thyme sprigs.
 
 
Serves 4 to 6

 

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