3 Tablespoons butter

2 cups chopped onions

4 garlic cloves, minced

3 teaspoons grated orange peel

1 1/2 teaspoons dried sage leaves

5 1/2 teaspoons dried thyme

2 cups low-salt chicken broth

1 1/2 cups cranberry juice cocktail

2 cups fresh or frozen (unthawed) cranberries (about 8 ounces)

1/2 cup sugar

1/4 cup tawny port

1 tablespoon cornstarch


1 1/2 teaspoons salt

1 1/2 teaspoons ground black pepper

3 1-pound pork tenderloins, excess fat trimmed (I’ve used the tenderloin roast and cut it myself.  Whichever is cheapest)

3 tablespoons vegetable oil ( I use olive oil)


Melt butter in heavy large skillet over medium-high heat.  Add onions, saute until golden, about 8 minutes.  Add garlic, 1 1/2 teaspoons orange peel, sage and 1 teaspoon thyme; stir 1 minute.  Add broth and cranberry juice; simmer until mixture is reduced to 2 1/2 cups, about 8 minutes.  Strain sauce into heavy medium saucepan, pressing on solids with back of spoon.  Add cranberries and sugar; boil just until berries pop, about 5 minutes.  Mix Port and cornstarch in small bowl to blend.  Add to sauce; boil until sauce thickens, about 1 minute.  Season to taste with salt and pepper.   (If making the day before, cover and refrigerate until ready to use)


Mix remaining 4 1/2 tespoons thyme, 1 1/2 teaspoons salt and 1 1/2 teaspoons oil.  Rub thyme mixture over pork.  (Can be prepared a day ahead.  Cover and refrigerate)

Preheat oven to 400 degrees F.  Heat remaining 1 tablespoon of oil in heavy large oven-proof skillet over high heat.  Add pork and cook until brown, turning frequently. about 5 minutes.  Transfer skillet to oven and roast pork until instant-read thermometer inserted into thickest part of pork registers 150 degrees F, about 20 minutes.  Transfer pork to platter; cover to keep warm.  Add cranberry sauce and remaining 1 1/2 teaspoons orange peel to same skillet and bring to simmer, stirring frequently. 

Cut pork into 1/2 inch-thick diagonal slices.  Divide slices among 8 plates.  Drizzle sauce over and serve.

Recipe found in Bon Appetit magazine, October 2001