This recipe was inspired by the LCBO Food and Drink Magazine's feature on Inns Across the Country. I looked at the recipe and realized that much of the work was already done for me in our Snell House Cranberry Vinaigrette. So here is our take on it.
1/4It's a Belle Creation Spiced Pecansfinely chopped
1/2cupcranberriesfresh or frozen whole
Trim the pork (remove the silver skin), cut in half and place in a medium sauce pan.
Mix the Thyme and vinaigrette together and add to pork. Cook over low to medium heat until medium well (20 minutes - 15 for the thinner half). Remove the meat to a cutting board and cover with foil.
Add the cranberries to the juices in the pan and continue cooking until they are soft enough to mash with a fork or the back of a spoon. Mash them while stirring the mixture together until it resembles a sauce. If more liquid is required you can add a little cranberry juice, water, Cranberry Vinaigrette or chicken stock.
At the last minute toss in the spiced pecans.
Slice the tenderloin on the diagonal, place on a serving dish and pour the sauce on top.
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