Roast pork tenderloin with cranberry-Port sauce from EatingWell Magazine, November 2021 (page 39)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on January 25, 2022

    I doubled the recipe as I had two 1 pound pork tenderloins that had been thawed from the freezer. I used Bin 27 Fonseca port. Making the sauce was easy but I didn’t understand the short time of cooking the broth and port with the cranberries and the herbs at the end. Mine looked like watery soup. I continued to cook the mixture until it thickened. That was a perfect solution. I used dried herbs instead of fresh since that’s what I had on hand. They added to the depth of flavor for both the pork and sauce. We liked the tenderloins with the sauce and can see how this recipe would make a nice holiday meat alternative to traditional turkey. This recipe goes well with mashed potatoes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.