Pork With Cranberry Port Sauce Recipe

Ingredients

2

pork tenderloins (about 1 lb each)

2

teaspoons chopped fresh rosemary leaves

3/4 teaspoon salt

3/4 teaspoon freshly ground pepper

1

cup port wine

1

clove garlic, cut in half

1/2 cup whole berry cranberry sauce

1/4 cup crumbled Gorgonzola or blue cheese (1 oz)

Preparation

Heat oven to 400°F. Rub pork on all sides with rosemary, and 1/2 teaspoon each of the salt and pepper.

Heat 12-inch ovenproof cast-iron or nonstick skillet over medium-high heat. Add pork; cook 4 minutes, browning quickly on all sides. Place skillet in oven. Bake 15 minutes or until meat thermometer inserted in center reads 145°F. Cover loosely; let stand 3 minutes.

Meanwhile, in 1-quart saucepan, heat wine and garlic to boiling. Cook uncovered 8 minutes or until liquid is reduced by half. Remove and discard garlic. Add cranberry sauce, and remaining 1/4 teaspoon each salt and pepper to wine in saucepan, stirring with whisk. Heat to boiling; cook 1 minute, stirring occasionally.

Slice pork. Serve pork with sauce; sprinkle with cheese.