Most will probably be cleaning out the refrigerator in preparation for Thursday, eh?
I have a little hunk of a pork tenderloin thawing and I found this sauce on MasterCook, and have l/o cranberry sauce in the frig, so I'm all set. Maybe a rice pilaf too.
I think the recipe is from Lori, is that right, Lori? That's all I see on the recipe, so can't remember which Lori...
I've made this before with the Southwestern Cranberry salsa and the flavors are great.
Cranberry Pork Tenderloin
2 lbs pork tenderloin
1 can whole-berry cranberry sauce
1 can apricot nectar -- (5.5 oz)
1/2 cup granulated sugar
2 tsp cider vinegar
1 tsp dry mustard
1 tsp salt
1 medium sweet onion -- chopped
1. Preheat oven to 350° F.
2. Mix all ingredients except pork. Place pork in a heavy pot. Pour ingredients over pork. Bake 1 hour 10 minutes with the pot covered.
3. Slice into medallions and spoon sauce over meat.
I have a little hunk of a pork tenderloin thawing and I found this sauce on MasterCook, and have l/o cranberry sauce in the frig, so I'm all set. Maybe a rice pilaf too.
I think the recipe is from Lori, is that right, Lori? That's all I see on the recipe, so can't remember which Lori...
I've made this before with the Southwestern Cranberry salsa and the flavors are great.
Cranberry Pork Tenderloin
2 lbs pork tenderloin
1 can whole-berry cranberry sauce
1 can apricot nectar -- (5.5 oz)
1/2 cup granulated sugar
2 tsp cider vinegar
1 tsp dry mustard
1 tsp salt
1 medium sweet onion -- chopped
1. Preheat oven to 350° F.
2. Mix all ingredients except pork. Place pork in a heavy pot. Pour ingredients over pork. Bake 1 hour 10 minutes with the pot covered.
3. Slice into medallions and spoon sauce over meat.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
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www.achefsjourney.com