Oh my heavens. Y’all. This recipe may sound complicated, but I promise you it is anything but. The hardest part is probably the chopping of the herbs. It is sure super tasty thought. The combination of rosemary and sage is one of my favorites, but the sauce that goes with this just really sends it over the top. It almost reminds me of a Thanksgiving turkey with some cranberry – that delicious savory of the pork with the tangy combination of the cranberries and tart jelly… truly magical. I serve this with roasted sweet potatoes and butternut squash, and it makes for the perfect fall family meal.
You can find this recipe and more on our Weekly Meal Plan #3.
Roasted Pork Tenderloin with Port Wine Sauce
The sauce of the recipe reminds me so much of the combination of turkey and cranberry. If you can't find port wine, I've used a good cabernet before. And I've also subbed out the red current jelly with some raspberry preserves and that works too!
Ingredients
For the pork loin:
- 3-4 pound Boneless pork tenderloin roast.
- 2 Tbsp Fresh rosemary, finely minced
- 2 Tbsp Fresh sage, finely minced
- 1 Tbsp Fresh thyme, pulled from the stem and slightly minced
- 4 cloves Garlic, finely minced
- 1 Tsp Kosher salt
- 1/2 Tsp Black pepper
For the port wine sauce:
- 2 Tbsp Extra Virgin Olive OIl
- 3 Medium sized shallots, finely minced
- 1 Tbsp Fresh sage, finely minced
- 1 Tsp Fresh rosemary, finely minced
- 1/2 cup dried cranberries
- 2 cups Port Wine if you don't have port wine, you can use cabernet or merlot
- 1/3 cup beef stock (or chicken would be fine too)
- 1/3 cup red wine vinegar
- 1/2 cup Red current jelly or raspberry jelly
- 1 1/2 Tbsp Cornstarch stirred into 2 tablespoons cold beef or chicken stock
Instructions
For the pork:
- Preheat oven to 350F. Put the pork in an open roasting pan.
- In a separate bowl, combine the rosemary, sage, thyme, garlic, salt, and pepper.
- Dry the roast with a few paper towels, then brush with olive oil. Pat the herb mixture onto the roast. Roast the pork uncovered for 1 hour or until it reaches an internal temp of 145-150.
For the sauce:
- Heat the olive oil in a medium sized skillet over medium. Add the shallots, sage, rosemary, and the cranberries. Cook for about 5-7 minutes until they are lightly wilted.
- Add the wine, beef stock, vinegar, and red currant jelly. Turn heat to medium low and cook until the mixture becomes slightly thickened, about 15-20 minutes.
- Turn the heat up and bring to a boil. Once boiling, turn back down to low and add the cornstarch mixture and continue to cook until it becomes thick.
- Once the pork is done, let rest for 5-10 minutes before slicing. Place 2-3 slices on each plate and add a spoonful of the sauce across the top of each slice.