Brown Sugar Crusted Pork Tenderloin with Cranberry Gravy

This is simple enough for a weeknight meal but elegant enough for a dinner party.  This dish requires a pan that can go from stovetop to oven.  I use and recommend a Le Creuset braiser.


2 pork tenderloins

1 bag of Ocean Spray fresh cranberries

tablespoon kosher salt

2 teaspoons black pepper

1 tablespoon garlic powder

1 tablespoon of herbs de provence

2 tablespoons of grape seed oil

white wine (for cooking I always get the tiny four pack of bottles.  Sutter Home Pinot Grigio was used for this recipe)

1/4 cup Aquavit

3/4 cup packed dark brown sugar

2 tablespoons maple syrup

1/2 cup beef broth



Preheat oven to 400 degrees

Dry off tenderlion

Mix salt, pepper, garlic powder and herbs de provence.  Coat heavily with mixture taking a moment to really work into the pork and then brown in the grapeseed oil

When all sides are browned, add half a bottle of white wine (no you sillies, one of the little bitty bottles)

Transfer pan to oven.  Cook for abour 40 minutes or until meat thermometer reads 170 degrees

While that’s cooking rinse cranberries. Place in pan and cover with water.   Add 1/4 cup of Aquavit and bring to a boil.  Once boiling, reduce to low/medium heat and simmer for 25 minutes.  Add maple syrup and continue simmering and if needed, another splash of Aquavit.

Remove pork from pan and put in cutting board. Coat top of both tenderloins with brown sugar, working into the meat and let sit while you deglaze the pan with beef broth. Once the yummy bits are loosened pour deglazed broth into cranberry mixture to cut the tartness.  Strain into a bowl.

Put sugar covered pork back the pan you just deglazed and return to the oven to crisp the brown sugar (about 5 minutes)

Let sit for five more minutes and then carve.

Magilla rated this a 9 and my mother gave it an 11.

I feel so Nigel Tufnel right now.  Eleven.  ELEVEN!