Pork Tenderloin Braised with Cranberries, Shallots and Apples
- Sea salt or kosher salt, and freshly ground black pepper, to taste
- 1/2 cup Pompeian Burgundy Cooking Wine
- 1/4 cup dried cranberries
- 12 medium whole shallots, peeled
- 2 Granny Smith apples, peeled, cored, and cut into 3/4-inch thick slices
- 2 pork tenderloins (2 lbs.)
- 2 tsp. fresh thyme leaves, chopped
- 3 cloves garlic, finely chopped
- 3/4 cup cranberry juice
- 6 Tbsp. Pompeian Classic Pure Olive Oil
1. Preheat oven to 400˚ F.
2. Season the pork tenderloins with salt and pepper. Heat 3 Tbsp. of Pompeian Classic Pure Olive Oil in a large skillet over medium-high heat. Add tenderloins one at a time and brown well on all sides. Transfer to a medium-size, non-reactive baking pan.
3. Add 2 more Tbsp. of Pompeian Classic Pure Olive Oil to skillet. Stir in shallots and cook until lightly browned on all sides. Transfer shallots to baking pan. Add apples to skillet and brown on all sides. Transfer apples to a small bowl and set aside. Heat remaining 1 Tbsp. of olive oil in skillet and add the garlic and thyme. Cook until garlic is golden, then pour in the cooking wine. Bring wine to a boil, scraping brown bits at the bottom of pan. Add cranberry juice and cranberries. Bring back to a boil, then pour liquid over pork in baking pan.
4. Transfer baking pan to oven, cover and braise for 15 min. Add apples to pan, cover and braise for another 10-15 min., or until thermometer inserted into pork registers 155˚ F. Transfer pork to a platter and return pan to oven for 10-15 min. more, until shallots are tender.
5. Cut the pork into 1-inch thick slices and spoon shallots, apples, and cranberry-wine sauce over the pork.