While this dish is terrific at any time of year, I turn to it most often in the fall or for holiday dinners when I’m entertaining and want an entree that’s elegant yet fuss-free – and that’s also friendly to most diets!
I like to serve it with mashed potatoes (tip: mashed sweet potatoes pair beautifully with the crowd-pleasing ruby-red pan sauce) and either sauteed green beans or Brussels sprouts. The colorful presentation on the plate delights guests before they even take a bite!
1/4 cup port wine or chicken broth
1/4 cup dried cranberries
1/2 teaspoon ground ginger
1/2 teaspoon dry mustard
1 1/4 pounds trimmed pork tenderloin
Salt and pepper to taste
1 teaspoon canola or olive oil
2 garlic cloves, minced
1/3 cup reduced-sodium chicken broth
1/4 cup orange juice
1 tablespoon balsamic vinegar
1 tablespoon reduced-sugar raspberry jam
1 tablespoon butter
1. Preheat the oven to 400°F.
2. In a small bowl, whisk together the port wine (or broth), cranberries, ginger, and mustard. Set aside. Season the pork with the salt and pepper.
3. Heat the oil in a large nonstick skillet over medium-high heat. Add the tenderloin and brown well on all sides. Remove the meat and transfer to a baking sheet. Place in the oven and roast for 20 minutes, or until a meat thermometer reads 145°F. Remove from the oven, cover, and let rest for 5 to 10 minutes.
4. While the meat roasts make the pan sauce. Add the garlic to the skillet and sauté for 1 minute. Add the port mixture, broth, orange juice, and vinegar, and cook over low heat for 5 to 8 minutes, or until the mixture reduces slightly and the cranberries are softened and plump. Increase the heat to medium and stir in the jam until it melts. Swirl the butter and season with salt and pepper to taste.
5. To serve, slice the pork into thin slices on an angle and spoon sauce over each serving.
NUTRITION INFORMATION PER SERVING (1⁄4 RECIPE) Calories 270 | Carbohydrate 9g (Sugars 8g) | Total Fat 9g (Sat Fat 3g) | Protein 33g | Fiber 1g | Cholesterol
100mg | Sodium200mg | Food Exchanges: 4 Lean Meat, 1⁄2 Fruit, 1 Fat | Carbohydrate Choices: 1⁄2 | Weight Watcher Freestyle Smart Point Comparison: 6
