Feeding the family is one thing. Entertaining guests is quite another.
The Star’s Pork Tenderloin With Chipotle-Cranberry Sauce does double duty with ease: it is perfect for a family meal but special enough to serve when company comes. Pork tenderloin, a particularly lean cut of meat, is paired with a cranberry sauce spiked with red wine and a bit of smoky chipotle, all ingredients high in antioxidants. • Shopping tips: A chipotle pepper is a smoked jalapeno. Look for it canned, in adobo sauce, in the Mexican section of the grocery store. Use what is needed for this recipe, then freeze the rest. Spread the chilies out on a plate, top with a little adobo sauce and freeze for about 30 minutes or until firm. Transfer the frozen chilies to an air-tight freezer bag or container and freeze. By freezing them first, you will find it easier to remove small amounts of chipotle peppers for future recipes. Use in about 6 months.If desired, substitute a pork loin for the tenderloin. Select a small, boneless pork loin, about 1 1/2 to 2 pounds, and prepare as directed. Roast at 325 degrees for about 45 minutes or until a meat thermometer registers 155 degrees. Some pork tenderloins have a very thin, silvery skin or membrane. To remove it, stretch the silvery skin so it is tight. Slip the tip of a sharp knife just underneath it. Slice the skin away from the meat with a back-and-forth motion. If the silvery skin is removed, the meat will be more tender and it will retain its shape while roasting. • Serving tips: For a holiday presentation, garnish with sprigs of fresh rosemary. For an appetizer or first course, increase the chipotle in the cranberry sauce to about 1 1/2 teaspoons, or to taste, and slice the pork tenderloin into very thin medallions. If desired, serve the appetizer slices with chipotle cranberry sauce on small rolls.Read more Eating for Life
Posted on Tue, Dec. 20, 2011 01:00 PM
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EATING FOR LIFE
Eating for Life | For the holidays, dress up pork with chipotle-cranberry sauce
Easy-to-make pork dish offers sophisticated flavors perfect for a family meal or entertaining.
Pork With Chipotle-Cranberry Sauce
Makes 6 servings
1 pork tenderloin, about 1 1/2 pounds
1 tablespoon olive oil
1/4 teaspoon ground nutmeg
1/4 teaspoon garlic powder
Salt and pepper, to taste
Chipotle-Cranberry Sauce:
1 1/2 cups fresh cranberries
1/2 cup sugar
1/4 cup merlot or red wine
1 teaspoon finely chopped chipotle in adobe sauce
Preheat oven to 425 degrees. Place the pork tenderloin in a shallow baking dish. Drizzle with olive oil, then brush to coat evenly. Sprinkle with nutmeg, garlic powder, salt and pepper. Roast, uncovered, about 30 minutes or until the internal temperature registers 155 degrees on a meat thermometer for medium doneness. Remove from oven, cover with aluminum foil and allow to stand about 10 minutes.
Meanwhile, combine cranberries, sugar, wine and chipotle in a small saucepan. Heat over medium heat, until liquids boil. Reduce heat to low and simmer until cranberries pop and mixture thickens, about 15 minutes.
Thinly slice the pork into medallions, about 1-inch thick and arrange on a serving platter. Spoon the cranberry sauce down the center of the pork.
Per serving: 240 calories (24 percent from fat), 6 grams total fat (2 grams saturated), 74 milligrams cholesterol, 20 grams carbohydrates, 24 grams protein, 66 milligrams sodium, 1 gram dietary fiber.
Recipe developed for The Star by professional home economists Kathryn Moore and Roxanne Wyss.
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To reach Jill Wendholt Silva, call 816-234-4347 or send email to jsilva@kcstar.com.
