Recipe for Spiced Pork with Cranberries and Orange 
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Yield:
6
Ingredients:
Amount Ingredient
1/10 kg pork tenderloin fillets
1 sm orange
1 x level tbsp chopped fresh rosemary or a pinch of dried
1 x level tbsp thyme or a pinch of dried
1 clv garlic
1 x salt and freshly ground black pepper 300ml red wine
about 24 button onions or shallots
6 lrg celery stalks with leaves
125 x gcaster sugar
3 tbl port
225 gm fresh or frozen cranberries
4 tbl olive oil
1 x cinnamon stick
2 x level tbsp plain flour
150 ml stock
2 x level tbsp chopped fresh flat leaf parsley
25 gm butter, preferably unsalted
Instructions:
Instructions: Tie pork with string to neaten the shape. Place in a non metallic dish with finely grated and of the orange herbs crushed garlic and pepper.

Squeeze juice from the orange and add to the dish along with the red wine. Marinate overnight.

Peel the onions trimming root to keep them whole.

Finely chop 2 level tbsp celery leaves; slice stalks.

Heat sugar gently on the simmering plate until it dissolves and begins to caramelize.

When golden add port and cranberries: set aside.

If necessary return to the simmering plate to melt the caramel.

Drain pork from the marinade; dry with kitchen paper.

Reserve marinade.

Heat half the oil in a casserole; break cinnamon stick and add.

Brown pork well on all sides on the boiling plate and set aside.

Add onions to pan with extra oil if necessary and fry stimng on the simmering plate until brown.

Stir in flour celery leaves reserved marinade stock and pork: bring to boil on the boiling plate.

Cover.

Cook on the grid shelf on the floor of the roasting ovenfor 15 minutes then turn the meat over in the sauce and cook for a further 5 to 10 minutes or until the juices run clear when the pork is pierced.

Cook on the grid shelf on the floor of the baking ovenfor 20 minutes then turn the meat over in the sauce and cook for a further 5 to 10 minutes or until the juices run clear when the pork is pierced.

Remove pork from ovenlift from sauce and set aside.

Bring sauce to boil; bubble for 5 to 10 minutes on the boiling plate until syrupy.

Add the cranberry mixture; bring to boil; adjust seasoning.

Slice the pork and spoon the sauce over.

Keep warm in the simmering ovenand scatter with parsley and orange and before serving.

About 10 minutes before serving stir fry the celery in butter for 3 to 4 minutes.

Serve with the pork.

If fresh cranberries are not available use 75g dried cranbemes. Make the caramel and port sauce and add to the pork sauce after removing the pork. Add the cranberries before simmering until syrupy. The richness of pork is complemented by fruity port and cranberries. This dish is good served with dauphinoise potatoes.

Serves 6

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