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Roasted Pork with Port Sauce

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Roasted Pork with Port Sauce
  • Prep 20 min
  • Total 45 min
  • Servings 8
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Roasted pork tenderloin with dried fruits stewed in a fragrant spiced port wine sauce makes an impressive Thanksgiving dinner roast.
By Betty Crocker Kitchens
Updated Feb 18, 2014

Ingredients

  • 3 lb pork tenderloins
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 7 teaspoons olive oil
  • 1 cup dried apricots
  • 1 cup dried pitted plums
  • 1 cup dried peaches
  • 1/2 cup dried tart cherries
  • 1/4 cup pine nuts
  • 1 cup port wine
  • 1 cup pomegranate juice
  • 2 cinnamon sticks (3 inch)
  • 1/2 cup chicken broth

Steps

  • 1
    Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray.
  • 2
    Sprinkle pork with salt and pepper. In 12-inch skillet, heat 6 teaspoons of the oil over medium-high heat. Cook pork in oil 6 minutes, turning once, until golden brown. Place pork in pan, reserving drippings in skillet. Insert ovenproof meat thermometer so tip is in thickest part of pork.
  • 3
    Roast uncovered 18 to 20 minutes or until thermometer reads 145°F. Cover loosely with foil; let stand at least 3 minutes.
  • 4
    Meanwhile, add remaining 1 teaspoon oil to drippings in skillet. Add apricots, plums, peaches, cherries and pine nuts. Cook over medium-high heat 3 minutes, stirring frequently, until nuts are toasted. Add wine, juice and cinnamon sticks. Heat to boiling; reduce heat to low. Simmer 5 minutes or until slightly thickened. Stir in broth; simmer 15 minutes longer or until fruit is tender. Slice pork; serve with sauce.

Nutrition

470 Calories, 11g Total Fat, 38g Protein, 48g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
470
Total Fat
11g
0%
Saturated Fat
2g
0%
Sodium
380mg
0%
Total Carbohydrate
48g
0%
Dietary Fiber
7g
0%
Protein
38g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
3 Fruit; 5 Very Lean Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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