Herbed Pork Tenderloin with Cranberry Balsamic Sauce & Cheesy Baked Potato Salad
Nutrition Information
  • Serves: 10 servings
  • Calories: 400,
  • Fat: 16 g,
  • Carbohydrates: 35 g,
  • Sodium: 780 mg,
  • Fiber: 3 g,
  • Protein: 28 g,
  • Cholesterol: 85 mg
Type: Entree
Prep Time: 
Cook Time: 
Total Time: 
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Ingredients
Prepare the Pork:
  • 3 (10-ounce) pork tenderloins
  • 3tablespoons soy sauce
  • 3 tablespoons coarse ground Dijon mustard
  • 3 teaspoons dried basil
  • 3 teaspoons dried thyme
  • 2 teaspoons dried rosemary
  • 1 ½ teaspoons dried sage
  • 1 teaspoon fennel seeds (optional)
  • ½ teaspoon black pepper
Prepare the Sauce:
  • 2 ½ tablespoons olive oil, divided
  • 1 cup finely sliced shallots or red onion
  • 1 ½ cup chicken broth
  • 1 cup canned cranberry sauce
  • ⅓ cup balsamic vinegar
  • 1 ½ tablespoons dark brown sugar
  • 3 tablespoons heavy cream
Prepare the Potato Salad:
  • 2 pounds red potatoes, chopped into quarters
  • 2 tablespoons canola oil
  • 2 garlic cloves, minced
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 4 ounces bacon (diced and cooked crisp, drained), optional
  • 1 cup light sour cream
  • ½ cup red onion, chopped
  • 1 cup sharp cheddar cheese, shredded
  • 1 tablespoon lemon juice
Instructions
To prepare the pork:
  1. Rinse pork and pat dry with paper towels. In a small bowl, mix together soy sauce, Dijon mustard, dried herbs and black pepper until it forms a paste. Spread entire mixture over the pork and set aside. (This can be done a few hours ahead; just keep it covered in the fridge until ready to cook).
  2. Preheat oven to 400 degrees F. Heat 1 tablespoon olive oil in a heavy, nonstick skillet over medium-high heat. Sear pork on all sides, about 1 minute per side.
  3. Transfer to a foil-lined baking sheet. Reserve browned bits in the pan to prepare the sauce. Place meat in the oven for 10-15 minutes, or until internal temperature reaches 145 degrees F. Remove and cover with a tent of foil until ready to serve.
To prepare the sauce:
  1. While the meat cooks, add remaining 1 ½ tablespoon olive oil to the same skillet, and place over medium heat. Add onion and sauté until soft, about 3 minutes. Deglaze the pan with chicken broth, stirring up the brown bits with a wooden spoon.
  2. Add cranberry sauce, balsamic vinegar and brown sugar. Whisk until cranberry sauce melts, about 2 minutes. Bring sauce to a boil, reduce the heat and simmer until reduced and thickened, about 6 minutes. Stir in cream and turn off the heat. Thinly slice pork, and drizzle with sauce.
To prepare the potato salad:
  1. Preheat oven to 400 degrees F. In a large bowl, toss potatoes in canola oil, garlic, salt and pepper. Place potatoes on a sheet pan and bake for 45 minutes, or until golden brown and fork-tender.
  2. Remove potatoes from oven. With a potato-masher, slightly smash the potatoes. Scoop potatoes into a large mixing bowl. Add bacon, sour cream, onions, cheese and lemon juice. Fold ingredients together, just until combined. Serve warm.
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