Pork almost always pairs extremely well with fruits and berries. This, is no exception.
By Amy Casey
Pork has a natural affinity for fruit. It pairs well with apples, cranberries, oranges, apricots, and pears. The richness of the meat is complimented by the sweetness of the fruits. I like to have a combination of fruits when I make a dish such as Roasted Pork Tenderloin with Cranberry Orange Relish. Along with a sweet fruit (oranges) I like to add a tart fruit (cranberries) so the the sauce has a range of flavors. A few tablespoons of chives adds some bright green color and a bit of onion flavor.
The pork gets a quick saute to brown the outside and then is roasted in the oven. While the pork roasts, The relish is made.
- 2 pork tenderloins, about 2 pounds total weight
- olive oil
- dried sage
- ¾ cup dried cranberries
- ½ cup orange marmade
- ½ cup orange juice
- ½ teaspoon dried sage
- 2 tablespoons fresh chives, chopped
- Preheat oven to 400 degrees.
- Rub tenderloins with olive oil and sprinkle with salt, pepper, and sage. Heat a large, ovenproof saute pan to medium high and drizzle with olive oil. Brown tenderloins on all sides. Roast tenderloins in the oven for about 15 – 20 minutes or until the internal temperature reaches 135 degrees. Remove tenderloins from oven and tent with foil.
- Meanwhile, in a small spaucepan over medium high heat add cranberries, oranage marmalade, orange juice, and sage. Bring to a boil then reduce heat to medium and heat mixture until thick and glossy, about 8 – 10 minutes. Stir occasionally as the mixture cooks. Remove from the heat and add the chives and sesaon to taste with salt and pepper.
- Slice pork tenderloins in medallions and spoon relish over the top.