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Ingredients

Pork Tenderloin
with Cranberry Compote

Featuring Núñez de Prado
Extra Virgin Olive Oil

Ingredients (serves 4-6)

Pork

2 1-lb. pork tenderloins

Salt

2 teaspoons Núñez de Prado Extra Virgin Olive Oil

Marinade

1/4 cup orange juice

1 teaspoon grated orange rind

3 tablespoons Núñez de Prado Extra Virgin Olive Oil

1 tablespoon orange marmalade

1 tablespoon Dijon mustard

2 tablespoons dry sherry

2 garlic cloves, mashed

Cranberry compote

1 tablespoon Núñez de Prado Extra Virgin Olive Oil

1 shallot, minced

8 ounces cranberries, fresh or frozen

1 cup sugar

1 teaspoon mustard seed

1/2 teaspoon salt

1 tablespoon champagne vinegar

1 segmented orange, chopped

Directions

Whisk marinade ingredients together and place in a resealable plastic bag. Add the pork tenderloins and refrigerate from 4 hours to overnight.

When ready to cook, remove the pork from the refrigerator and let stand at room temperature for 1 hour.

Preheat oven to 400°. Remove the pork from marinade. Season with salt. Warm the olive oil in a pan and sauté pork until golden brown. Transfer to a baking pan and bake for 15 minutes or until the internal temperature reads 130°. Let the pork rest for 10 minutes before slicing.

While the pork is cooking, make the cranberry compote. In a saucepan, heat olive oil and sauté the shallot until translucent. Add the cranberries, sugar, mustard seed, and salt and bring to a boil. Reduce heat and cook until cranberries burst and the sauce thickens. Remove from heat and let cool. Stir in vinegar and chopped orange and serve with the sliced pork.

Pork Tenderloin with Cranberry Compote

Núñez de Prado Extra Virgin Olive Oil
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