A sauce made with fresh cranberries, garlic, OJ and a balsamic vinaigrette elevates an easy pork skillet into special occasion-style fare.
What You Need
Original recipe yields 4 servings
1 lb. pork tenderloin
1 Tbsp. oil, divided
2 Tbsp. finely chopped red onion s
1/4 tsp. minced garlic
1/3 cup orange juice
1/4 cup sugar
1-1/2 cups fresh cranberries
3 Tbsp. KRAFT Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil
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Let's Make It
Cut meat into 4 pieces; place, cut sides down, on cutting board. Flatten to 1-1/2-inch thickness. Heat 2 tsp. oil in large skillet on medium-high heat. Add meat; cook 18 to 20 min. or until done (145ºF), turning occasionally. Transfer to plate; cover to keep warm.
Heat remaining oil in skillet. Add onions and garlic, cook and stir 30 sec. Stir in orange juice; bring to boil, stirring frequently to scrape browned bits from bottom of skillet. Add sugar; cook and stir 30 sec. or until dissolved. Stir in cranberries; return to boil. Simmer on medium-low heat 5 min. or until cranberries are tender. Stir in dressing; simmer 1 min.
Serve meat topped with sauce.
Serve with hot steamed green beans and mashed sweet potatoes.
Garnish with thin orange slices.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.