Wednesday, November 13, 2013

Lean and tender: Roasted Pork Fillet With Cranberries




Pork Filet (Tender loin) is one of the most tender and lean parts of pork meat.
It works very well together with some fruity or sweet ingredients and is a perfect party dish.
Preparing pork fillet is easy and fast, but keeping it moist and juicy can be tricky as it tends to try out soon when overcooked.
Just use your kitchen "Sense and Sensibility" you won't be sorry to prepare this "bocatto di cardenale" an ancient Italian expression that refers to a dish so delicious that it's worth to be served to a Cardenal, known in medieval times for their love of good food.
To prepare this tenderloin
You need:
1 pork fillet , about 500g
2 sprigs rosemary
1 1/2tablespoon extra virgin olive oil
1 clove crushed garlic
2 tablespoon sweet ground paprika
11/2 tablespoon Dijon mustard
1/2 tablespoon ground cinnamon
1 cup dried, sweet cranberries
Salt and freshly ground black pepper
2 tablespoon extra virgin olive oil to brown the pork
1-2 cups of vegetable broth
Method:

With a sharp knife, remove the white,tough membrane from the meat.

Stir together olive oil, sweet paprika, crushed garlic clove,mustard,cinnamon,salt and freshly ground pepper.
\

 Rub  mixture over the pork.


Heat olive oil in a medium, heavy pan and brown pork with the rosemary sprig and cranberries all over to seal in the juices.


Heat the oven at high temperature 400 degrees (170C) ,pour the vegetable broth over the meat and roast pork together with cranberries and rosemary only 15 to 20 minutes or until just a hint of pink remains. During the roasting process, pour from time to time the mix of vegetable stock and meat juices over the fillet.

Transfer to a cutting board , remove rosemary and let rest for about 5 minutes  before cutting into slices.




Pour juices and cranberries from roasting pan into small sauce pan. Warm over slow heat.
If you prefer a richer sauce ,add some cream.
Serve with fresh,green broccoli and tagliatelle cooked al dente.
Serves 5 to 6.
Enjoy!
See you next week.
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47 comments:

  1. I love any and all roast pork. And tenderloin might be the best cut of them all! This is a wonderful preparation - love the use of cranberries. So pretty and seasonal - thanks so much.

    ReplyDelete
    Replies
    1. Hi John,
      Me too I prefer tenderloin because it's so lean that it's even aloud for people who have to stick to a diet. So- no regrets:)
      Cheers.

      Delete
  2. Seriously, that looks so so good. I've never had pork, but hubby loves it. The spices and the method looks pretty simple. I might try it at home sometime.
    Thanks for sharing a nice meal.

    ReplyDelete
    Replies
    1. Hi Asha,
      Hope you will try it, it's so easy to prepare and a real winner for parties too.
      Thanks for stopping by!

      Delete
  3. juicy, tender and succulent chops...beyond delicious with cranberries :-)

    ReplyDelete
    Replies
    1. Thank you so much for this sweet feedback!

      Delete
  4. That meat is cooked to perfection! A wonderful dish.

    Cheers,

    Rosa

    ReplyDelete
  5. Your pork tenderloin looks perfectly cooked and tender and love the herbs and cranberries. A lovely fall dish. Wishing you a super week. BAM

    ReplyDelete
    Replies
    1. Hi BAM,
      Thank you so much, glad to hear that you enjoyed the post!

      Delete
  6. Hi Daniela, cranberry with pork is definitely very yummy and very tempting too! A perfect combination! Do have a wonderful day ahead, Daniela :)

    ReplyDelete
    Replies
    1. Hi Ivy,
      Thank you so much for your sweet feedback!
      Have a great weekend.

      Delete
  7. Yum - I love all the fall flavors in this dish! Pork loin is one of my favorites cuts of meat and cranberries are perfect with it.

    ReplyDelete
    Replies
    1. Hi Amy ,
      so glad to hear you liked this dish, I prepare it often for this season because it's easy and always a winner:)

      Delete
  8. oh yes with a glass of Merlot.

    ReplyDelete
  9. Pork tenderloin is my favorite part of this beast too and I like pinkish. Thanks for sharing this great recipe to prepare it just right and the cranberry sauce looks perfect. I have been brining mine for 12hour prior to cooking lately...give it a try.

    ReplyDelete
    Replies
    1. Hi Evelyn,
      so glad to hear you liked the recipe!
      Me too, I prefer the tenderloin slightly pinkish- this way it stays moist and tender.
      Have a great weekend!

      Delete
  10. This makes me even MORE ready for Thanksgiving....bring it on! =)

    ReplyDelete
    Replies
    1. Hi Angie,
      me too, I' m looking forward for the holiday season :)
      Cheers.

      Delete
  11. Hi Daniela, your roast pork look so inviting and extremely good. I can practically smell the fragrant scent from here. :)) Lovely combination, thanks for sharing your recipe.

    Have a wonderful weekend, regards.

    ReplyDelete
    Replies
    1. Hi Amelia,
      Thank you for this sweet feedback!
      Congratulations again for you first TV show, so proud of you :)

      Delete
  12. So delicious!! Love the spices on pork. Makes it even more sumptuous :)

    ReplyDelete
  13. The cranberries in your recipe will give a nice tart taste to contrast with the savory pan juices. It's interesting, but in France, when I ordered a Filet Mignon from the butcher, it was actually the expensive cut of pork (not beef).Thanks for sharing!

    ReplyDelete
    Replies
    1. Hi Fran,
      Happy to hear you enjoyed the post.
      Interesting to hear about the differences in cut and prices according to each country.
      Cheers.

      Delete
  14. Looks scrumptious! Pork tenderloin is actually a favorite cut of mine. Love it!

    ReplyDelete
  15. Daniela this looks really delicious - I was thinking about a pork tenderloin for tonight's dinner and here is the perfect recipe! can't wait!
    Mary x

    ReplyDelete
    Replies
    1. Hi Mary,
      so glad to hear that you found the recipe useful !
      Cheers.

      Delete
  16. Now that's what I call a proper juicy and delectable pork tenderloin; really cooked to perfection.
    Great job Daniela!

    ReplyDelete
  17. Your pork looks lovely and tender. What a delicious recipe!

    ReplyDelete
  18. What a lovely dish and you've cooked it to perfection! This would be nice to serve during the holidays.

    ReplyDelete
    Replies
    1. Hi Vicki,
      yes, I was actually thinking to change menu for this years holidays and give the tenderloin a try:)
      Thanks for stopping by!

      Delete
  19. I love roasted pork especially when served with fruits…cranberry is just perfect too go with it…
    Have a wonderful week Daniela :D

    ReplyDelete
    Replies
    1. Hi Juliana,
      so glad to hear you enjoyed the post.
      Have a great week ahead too!

      Delete
  20. You did such a great job with this meal! Looks perfectly cooked!

    ReplyDelete
  21. Your pork fillets look amazing. What a great dinner. And I love the sauce. This is a very colourful dish xx

    ReplyDelete
    Replies
    1. Hi Charlie,
      Glad to hear you liked the post!
      Cheers.

      Delete
  22. I never ate pork growing up, but I have developed a fondness for pork tenderloin. This sounds like one I would love to try. Totally perfect for the holidays!

    ReplyDelete
    Replies
    1. Hi Abbe,
      me too, I usually don't eat much pork meat except for the tenderloin because it's so lean and delicate.
      Cheers.

      Delete

 
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