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Pork Tenderloin Braised with Cranberries, Shallots, Apples and Pecans
Nb persons: 6
Yield:
Preparation time:
Total time:
Source: Helen's Cook Books
Ingredients:
2 Lb. Tenderloins
To taste Salt and Cracked Black Pepper
6 T. Olive Oil - divided use
12 Med. Shallots, whole, peeled
2 Large Granny Smith Apples, peeled and cored,
and cut into 3/4 inch wedges
3 Cloves Garlic, pressed and chopped
2 Tsp. Thyme leaves, fresh
1/2 Cup Wine, red
3/4 Cup Cranberry juice
1/4 Cup Cranberries, dried
Method:
Season pork tenderloins with salt and pepper. Heat 3 T. Oil in a large skillett over medium
high heat. Add pork tenderloin one at a time and brown well on all sides. Transfer to
medium-sized baking pan. Add two more T. oil to pan. Stir in shallots and cook until
light brown and transfer to baking pan. Add apple slices to pan and brown on both
sides. Transfer apples to a small bowl and set aside.
Heat remaining one T. oil and add garlic and tyme. Cook until brown and then add wine.
Bring to a boil and pour over pork in pan. Transfer pan to oven and cover and bake for
15 minutes. Add apple and cover and bake another 10-15 minutes 155 degrees F.Transfer to platter,
If vegetables need more time, return to oven while meat rests for 10 minutes. Cut pork in 1 inch slices
and spoon shallots and apples and cranberries and pecans if desired. Pour over pork or beside pork.
Serves 4-6..
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