This is one of my favorite dishes to take to parties because it tastes great at room temperature and makes delightful little sandwiches when served alongside little Hawaiian rolls. By Joshua Wickham
Ingredients
- 2 tablespoons unsalted butter
- 1½ pounds fresh cranberries
- 2 teaspoons orange zest
- 1½ cups freshly squeezed orange juice (about 4 oranges)
- ½ cup sugar
- 1 teaspoon powdered ginger
- 2 pork tenderloins, cleaned
- 1 teaspoon salt
- 2 teaspoons freshly ground black pepper
- 2 tablespoons vegetable oil
- Fresh sage and parsley for garnish
Instructions
For the Compote: In a heavy-bottom saucepan, heat the butter until it foams; do not allow it to brown. Add the cranberries and cook over medium heat until the first few berries swell and pop.
Add the remaining ingredients and allow to come to a gentle simmer.
Let the cranberries simmer uncovered until the liquid has reduced and the cranberries are well cooked, about 20–30 minutes.
Set aside and allow to cool to room temperature before serving.
For the Tenderloins: Preheat oven to 400°F.
Generously season the pork tenderloins with the salt and pepper.
In a heavy skillet, heat the vegetable oil until shimmering. Carefully place the tenderloins in the hot skillet. Turn every minute or so until evenly seared on all sides.
Remove the tenderloins from the skillet and place on a baking sheet or casserole dish.
Place the tenderloins in the oven and roast for 10–15 minutes, or until they reach an internal temperature of 150°F.
Remove from oven and allow to rest for 15 minutes.
Slice the tenderloins and place on a serving tray; top with the cranberry compote, fresh sage and parsley.
