Kidney Community Kitchen

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Recipe printed from: https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/roasted-cranberry-cinnamon-pork-tenderloin/

Roasted Cranberry & Cinnamon Pork Tenderloin

Recipe and photo by Chef Kris Gaudet

Roasted Cranberry & Cinnamon Pork Tenderloin

Ingredients

12 oz
Pork tenderloin (3 oz per person)
2 tsp
Cinnamon, ground
1 tbsp
Olive oil
½
Onion, finely chopped
½ tsp
Garlic, finely chopped
4 tbsp
Cranberry sauce
2 tbsp
Honey
¼ cup
Vegetable broth, unsalted

Directions

  1. With the rack in the middle position, preheat the oven to 190°C (375°F).
  2. In a bowl, combine the cinnamon and 1 tablespoon olive oil. Brush the tenderloins with the cinnamon oil.
  3. In a large, ovenproof skillet over medium-high heat, brown the tenderloins in the remaining oil. Transfer to a plate and set aside.
  4. In the same skillet, brown the onion and garlic, adding oil as needed, approximately 2 minutes. Return the tenderloins to the skillet, transfer to the oven and roast until pale pink in the centre, 15 to 20 minutes, depending on the meat’s thickness.
  5. Remove from the oven. Tent with aluminum foil and let rest for 5 minutes.
  6. Add the cranberry sauce to pan. Deglaze with honey and vegetable broth.
  7. Slice the tenderloins. Arrange the slices on plates and spoon the cranberry-flavored cooking juices over the pork
  8. Enjoy!

Nutrient Analysis

  • Calories: 772 KCal
  • Protein: 72 g
  • Carbohydrates: 64 g
  • Fibre: 4 g
  • Total Fat: 16 g
  • Sodium: 224 mg
  • Phosphorus: 824 mg
  • Potassium: 1492 mg