Pork tenderlion with cranberries and orange

Name: Pork tenderlion with cranberries and orange
SKU: filet-porc-canneberges-orange

Preparation 30 min

Cooking time 10 min

Servings 4

See all suggested pairings

Ingredients

30 ml (2 tbsp) maple syrup
30 ml (2 tbsp) raspberry vinegar
125 ml (1/2 cup) orange juice
60 ml (1/4 cup) dried cranberries
300 ml (1 1/4 cups) demi-glace or 600 ml (2 1/2 cups) veal stock, reduced by half
Salt and freshly ground black pepper
15 ml (1 tbsp) fresh tarragon, chopped
15 ml (1 tbsp) vegetable oil
15 ml (1 tbsp) butter
2 pork tenderloins, about 400 g (13 oz) each
Zest of 1 orange

Preparation

Preheat the oven to 200°C (400°F).
In a saucepan, heat the maple syrup and raspberry vinegar over medium-high heat. Reduce by half.
Add the orange juice and cranberries and reduce by half.
Add the demi-glace.
Season with salt and pepper.
Simmer for about 5 minutes.
Add the tarragon.
Set aside and keep warm.
Meanwhile, in a skillet, heat the oil and butter over medium-high heat.
Season the pork tenderloins with salt and pepper and sear on all sides.
Place the tenderloins on a baking sheet.
Cook in the oven for 12 to 15 minutes for medium doneness.
Remove from the oven and cover the meat with aluminum foil.
Let rest for about 5 minutes.
Slice the meat and place on serving plates.
Top with sauce. Sprinkle with orange zest.
Serve hot with broccoli and hash browns.

Note: Depending on which demi-glace is used, the consistency of the sauce may vary. If needed, thicken the sauce with a bit of cornstarch mixed with a bit of water.