Pork tenderloin with wild cranberries

Recipe: Pork tenderloin with cranberries

Recipe for pork tenderloin with cranberries, here is a marriage of happiness with the slightly tangy cranberries which perfume this sauce. Pork tenderloin, be careful cooking pork tenderloin remains a delicate part, do not overcook them, the meat should be soft. A creamy sauce with cranberries and sweet wine, let the sauce reduce slowly; it should be thick, a bit like fruit jam. Pork recipe for a year-end meal, spiced with cinnamon, a sweet and savory mixture. Pork tenderloin recipe with lingonberries, prepare this recipe in the morning and finish cooking the pork loin just before serving.

Recipe ingredients

  • Pork tenderloin with lingonberries recipe for 4 people
  • 1 pork tenderloins
  • 2 tablespoons of cinnamon
  • 4 turns of pepper
  • 40g butter
  • 1 tablespoon of oil
  • 1 jar of wild cranberries
  • 25 cl of Monbazillac wine
  • 1 lemon juice


  1. Trim or trim your pork tenderloins, remove the fat and remove the skins from them.
  2. Tie them at regular intervals so as to obtain 8 medallions of the same size.
  3. Cut the 3 cm thick medallions, salt and pepper.
  4. Sprinkle with cinnamon and pepper, roll them well in the spice and pepper.
  5. Heat the oil and butter in a pan.
  6. Add the medallions and toast them a little.
  7. Attention you must stop cooking to finish cooking just before serving, leave 4 to 5 minutes.
  8. Turn over so that they are golden all over.
  9. Reserve the filet mignon in a deep plate.
  10. Pour the cranberries into the pan with the white wine, collect the juices well.
  11. Reduce by 3 quarters, stir well with a wooden spoon and this until the sauce is homogeneous.
  12. Taste salt and pepper then adjust your sauce.
  13. A few minutes before serving, bring the fillets back to temperature, remove the string and serve your medallions topped with your sauce.

Preparation time: 10 minutes
Number of people: 4
Cooking time: 4 to 5 minutes minutes
5 star rating: 1 review

What wine to drink with: Pork tenderloin with cranberries

My favorite wine for this Gigondas (Red) recipe (Grape varieties: Cinsault, Grenache noir, Mourvèdre, Syrah)
Temperature between 13 ° and 14 °

More recipes:

  1. Filet mignon with gingerbread
  2. Sesame pork tenderloin
  3. Pork tenderloin with porcini mushrooms
  4. Barbecue pork tenderloin

  • lingonberries
  • filet mignon
  • White wine


Hide reactions

RAFsays: May 13, 2010 at 9:42 pm

well I would eat it well too! Especially since the weather is more on this type of dish than on the barbecue

toillonsays: May 12, 2010 at 8:06 am

the meat as tender as you Pascal everything was very refined and I will not forget the genial decoration see you soon. It is a shame for all those who do not know you I speak as much for your cooking and your friendships kisses see you soon Fabienne

baudoncourt corinnesaid: May 11, 2010 at 6:06 pm

the very tender meat, the excellent sauce, I loved it

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