Chunky Whole Food Cranberry Sauce with Pork Tenderloin

Happy Fall! Fall always gets me thinking about pumpkin, apples, cranberries and of course cinnamon and nutmeg – yum! Thanksgiving is just around the corner.

Cranberry sauce is a typical Thanksgiving/Fall sauce – however it’s either gelatinous-like in a can (gross), or swamped with processed sugar.

This recipe is actually my Grandma’s and I always loved how chunky fibrous fruit was included. Awhile ago I altered it to include maple syrup instead of white sugar just to see what would happen – and it worked really well!

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Chunky Whole Food Cranberry Sauce with Pork Tenderloin

Yields 1.5L of sauce

Ingredients

Cranberry Sauce*

4 cups fresh or frozen whole cranberries (not dried)**
1 cup maple syrup
¾ – 1 cup fresh orange juice
1 cup raisins
1 apple – peeled and diced small
1 orange, zest from ½ and then peel and cut up the whole orange in small pieces
zest from ½ lemon
1 tsp freshly grated (preferably zested) ginger
Optional – more orange zest for garnish

**NOTE – whole cranberries are a seasonal thing. You will only find these fresh in the Fall, and only some grocery stores will sell them frozen throughout the year. So if you love this sauce, stock up on fresh cranberries now and freeze them for year round sauce!

Pork

2 – 3 tbsp extra virgin olive oil
1 – 2 pork tenderloins (there is enough cranberry sauce to cover 4-5 loins)
cracked pepper

Directions:

  1. Preheat oven to 425F
  2. Add cranberries and maple syrup to a pot and bring to a boil. Lower heat to medium and simmer with a lid until skin pops on the cranberries and they begin to mush together – approximately 15-20 minutes.
  3. While cranberries are simmering – preheat a skillet with 1 tbsp extra virgin olive oil and add the pork tenderloin(s) to the pan. Brown each side of the loin(s) – approx. 30 seconds each side.
  4. Place seared pork tenderloin(s) on a tinfoil lined baking sheet – cover generously with cracked pepper and drizzle 1 tbsp extra virgin olive oil on each pork tenderloin you use. Bake for 20 minutes – more time may be needed for more than 2 loins. Remove from heat when it’s cooked through and cover with the tin foil for 10 minutes to allow juices to settle.
  5. Check the sauce – when cranberries have popped open – stir in raisins to soften them in the heat along with orange zest, lemon zest and grated ginger for about 3 minutes. Remove from heat.
  6. Then add remaining ingredients to the sauce – adding the orange juice slowly so the sauce isn’t too runny. Mix together and serve immediately or refrigerate. The sauce can be warm or cold when served. Freeze remaining sauce if necessary.
  7. Slice the pork loin into rounds and place cranberry sauce laying overtop. Optional – add some more orange zest for garnish.

*Sauce can be made 1 – 2 days in advance

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About Sarah Maughan

Sarah Maughan is a Registered Holistic Nutritionist based in Toronto, ON and has been consulting since 2009. Her website aims to educate you, make you laugh, help you live and inspire you to eat whole food! To stay up to date sign up for free blog and recipe updates! In the meantime, empower your body with food!
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2 Comments

  1. Deborah Binder

    Is there an easy way to print the recipes from your blog? I don’t see a “print” icon. Thank you.

    • Unfortunately the only way to print is to print the whole webpage, copy and paste to a word document, or screenshot that particular area of the page and print the image. Great suggestion though and I’ll look into it – thanks Deborah! 🙂

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