Pork Fillet With Fortified Wine And Dried Cranberries Recipe

This elegant Pork Fillet with Fortified Wine and Dried Cranberries recipe, adapted from a Weekly Times favorite, is a family-pleasing masterpiece! Juicy pork tenderloin is perfectly complemented by a rich, sweet and tart sauce, creating a symphony of flavors in your mouth. Serve with creamy mashed potatoes to soak up every last drop of the delicious sauce. A perfect weeknight dinner or impressive special occasion meal!

Prep Time 20 mins
Cook Time 60 mins
Calories 196.7 kcal
Protein 22g
Rating 4.0 (1 Reviews)
Pork Fillet With Fortified Wine And Dried Cranberries 18

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pork Fillet With Fortified Wine And Dried Cranberries

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How to Make Pork Fillet With Fortified Wine And Dried Cranberries

  1. Preheat oven to 375°F (190°C).
  2. Season pork fillets generously with salt and pepper.
  3. Heat olive oil in an oven-safe skillet over medium-high heat. Sear pork fillets for 2-3 minutes per side, until browned.
  4. Add shallots and garlic to the skillet and cook for 1 minute, until softened.
  5. Pour in fortified wine (such as Marsala or Port), scraping up any browned bits from the bottom of the pan.
  6. Stir in cranberries, thyme, and chicken broth.
  7. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
  8. Remove the skillet from the oven and let the pork rest for 5-10 minutes before slicing.
  9. Serve immediately with mashed potatoes, garnished with fresh thyme sprigs (optional).

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

14g

Fat

15g

Carbs

2g