Wednesday, January 4, 2017

Cranberry Pork Tenderloin

Here's a recipe that uses that leftover Wassail and fresh cranberries from the holidays.  While the inspired recipe was to serve with pork, it could also be served with poultry. I eliminated the sugar in the original Wassail recipe.

Cranberries, Onion with Wassail Glaze

(Serves 4)

In a baking dish, cover cranberries and onion with Wassail and broth.  Roast at 350 F. for 30 minutes.
1 cup fresh cranberries
1/2 c. onion, peeled and cut in chunks 
1/2 cup Wassail
1/2 cup chicken broth

In pan on stove-top, simmer Wassail until reduced by half. 
1 1/2 cup Wassail  

I drained the cranberry-onion mix and cooked the pork tenderloin in the reserved broth.  (My counter-top pressure cooker cooked the 3/4 pound pork tenderloin in 45 minutes)
To serve, I stirred the glaze and berry-onion mix together, heated and served with the pork. 


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