Pork Tenderloin with Cranberry Pan Sauce
with roasted delicata squash

Name: Pork Tenderloin with Cranberry Pan Sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 lb Pork tenderloin; 1 Tbsp Oil, cooking; 1/2 cup Wine, red (look for something with fruit flavor profiles, or sub stock); 3 Tbsp Butter; 2 Tbsp Almond meal / flour; 1/2 cup Stock, any type; 1/4 cup Cranberries, dried; 2 tsp Honey; 2 tsp Mustard, Dijon; 1/2 Onions, red, sliced; 1/2 cup Pecan halves, roughy chopped; 1 lb Squash, delicata, 1/2" / 1.3cm slices (sub acorn or butternut squash); 4 sprigs Thyme; 1 Tbsp Oil, olive

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Pork Tenderloin with Cranberry Pan Sauce

Pork tenderloin is an impressive cut of meat to serve guests, but is also really easy to prepare on a weeknight with a combination of searing on the stovetop and roasting in the oven. This version is served with a sweet and tangy pan sauce made with dried cranberries. This is an updated version of a recipe we first featured in November 2015.

Ingredients

Metric

Servings:

Pork Tenderloin with Cranberry Pan Sauce:

Pork tenderloin - 1 lb
Oil, cooking - 1 Tbsp
Wine, red - 1/2 cup (look for something with fruit flavor profiles, or sub stock)
Butter - 3 Tbsp
Almond meal / flour - 2 Tbsp
Stock, any type - 1/2 cup
Cranberries, dried - 1/4 cup
Honey - 2 tsp
Mustard, Dijon - 2 tsp

Roasted Delicata Squash:

Onions, red - 1/2 , sliced
Pecan halves - 1/2 cup , roughy chopped
Squash, delicata - 1 lb , 1/2" / 1.3cm slices (sub acorn or butternut squash)
Thyme - 4 sprigs
Oil, olive - 1 Tbsp

Prep

Onions / Pecans - Prep as directed. (Can be done up to 5 days ahead)
Squash - Rinse and dry squash. Slice in half lengthwise and scoop out seeds with a spoon. Cut into 1/2" / 1.3 slices. (Can be done up to 3 days ahead)
Pork tenderloin - Lightly salt and pepper, and tenderize with a fork. (Can be done 1 day ahead)

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Make

Heat oven to 425F / 218C degrees.
Line sheet pan with foil and brush with some cooking oil. Toss squash slices, onions, pecans and thyme sprigs with olive oil and sprinkle with some salt and pepper. Spread on the pan and roast, stirring halfway through, until tender, ~25 minutes.
Heat a skillet over medium-high heat. Add cooking oil and then pork to heated oil. Sear on both sides for 2 to 3 minutes each, until golden brown. Pour wine into skillet, cover loosely with foil, and bake in the oven for 16 to 20 minutes or until pork reaches 145F / 63C degrees.
Transfer pork to a cutting board (leave cooking liquid in the skillet) and let rest, covered with foil, for 10 minutes.
Reduce heat under skillet to medium heat. Add butter and then almond meal / flour to melted butter. Stir until no dry spots remain.
Add stock, cranberries, honey and mustard and whisk. Simmer until sauce thickens, ~2 minutes.
Slice pork. Serve pork with pan sauce over top. Serve with squash on the side and enjoy! (Note: if you used delicata squash, the rind is tender enough to eat. If you used acorn squash as a substitute, the rind is tough and needs to be discarded.)

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