Imagine a dish that transforms an ordinary dinner into a culinary masterpiece - our Grilled Pork Tenderloin with Port and Dried Cranberries is exactly that magical creation! This recipe marries the rich, succulent flavors of perfectly grilled pork with a luxurious port and cranberry reduction that will have your taste buds dancing with delight. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal at home, this recipe promises to elevate your grilling game to professional chef levels.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pork tenderloin
- 1/2 cup port wine
- 1/2 cup dried cranberries
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Remove pork tenderloin from refrigerator 30 minutes before cooking to allow it to reach room temperature, which ensures even cooking.
- Pat the pork tenderloin dry with paper towels to remove excess moisture, then season generously with salt and black pepper on all sides.
- In a small saucepan, combine port wine, dried cranberries, brown sugar, and Dijon mustard. Simmer over medium heat for 5-7 minutes until the mixture reduces and becomes slightly syrupy.
- Preheat grill to medium-high heat, around 400-425°F. Clean and oil grill grates to prevent sticking.
- Place pork tenderloin on the grill and cook for 4-5 minutes per side, rotating to create nice cross-hatch grill marks.
- Brush the tenderloin with the port and cranberry reduction during the last 2-3 minutes of grilling to add flavor and create a glossy finish.
- Use a meat thermometer to check internal temperature. Remove from grill when it reaches 145°F for medium-rare, about 15-20 minutes total cooking time.
- Transfer grilled tenderloin to a cutting board and let rest for 5-7 minutes, allowing juices to redistribute.
- Slice the pork tenderloin against the grain into 1/2-inch thick medallions.
- Drizzle remaining port and cranberry reduction over the sliced pork before serving.
Tips
- Temperature is Key: Always let your pork tenderloin rest at room temperature before grilling to ensure even cooking.
- Moisture Management: Pat the meat dry before seasoning to help achieve those beautiful grill marks and enhance flavor absorption.
- Grill Precision: Use a meat thermometer to hit the perfect 145°F internal temperature - this guarantees juicy, perfectly cooked pork every time.
- Reduction Technique: Simmer your port and cranberry sauce slowly to develop deep, rich flavors that will complement the pork beautifully.
- Resting Ritual: Never skip the 5-7 minute resting period after grilling. This allows meat juices to redistribute, ensuring each slice is incredibly tender and moist.
- Presentation Matters: Slice against the grain and drizzle with extra reduction for a restaurant-worthy presentation that'll wow your guests.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 34g
Protein: 22g
Fat: 4g
Saturated Fat: g
Cholesterol: 70mg
