This Pork Tenderloin with Red Wine Cranberry Sauce combines the warm, slightly spicy flavors of Chinese Five Spice with tangy cranberry sauce to create a quick, comforting meal that is perfect for the holiday season!
I wasn’t sure we would all make it through last week, but we did it! With all of the divisiveness caused by the election, I couldn’t be happier to be immersing myself in recipe creation this weekend. One of the wonderful things about food is that it has the ability to bring people together, so we can all (hopefully) set aside our differences for a while and enjoy a delicious meal in good company.
When I was first diagnosed with Celiac disease, one of the biggest things I missed was the ability to have a meal with people. I couldn’t eat anything in my dorm cafeteria, so I was usually eating alone in my dorm room. There also weren’t nearly as many restaurant options or awareness about Celiac as there is now. I was diagnosed in August, so when the holiday season rolled around I was extremely worried I would have to miss out on my favorite holiday- Thanksgiving. Luckily, I have a mother who was 100% willing to figure out how to make our Thanksgiving gluten free friendly. That first year was difficult, gluten free products were not the same in 2009 as they are today and many, many pie crusts were thrown in the trash. By now though we’ve got it figured out, and our Thanksgiving (often for a family of 50+) is almost completely gluten free.
So, if this is your first year going through the holidays on a new diet, have no fear! There are plenty of recipes that you can make and bring to your family’s celebration that won’t leave you feeling left out, and I’ll be posting a few of my favorites here along the way.
With my family’s Thanksgiving being so big, everyone is assigned a specific dish to bring. Once I was old enough to contribute, I got assigned cranberry sauce. Of course, I didn’t want to make any old cranberry sauce, so I found a recipe spiked with oranges, cinnamon, and Grand Marnier. It was a hit, and I’ve been making it every year since.
I’m not sure why cranberry sauce is relegated to Thanksgiving only. Cranberries are tangy, packed with antioxidants, and go perfectly with chicken, turkey, or pork. So, I wanted to make a slightly different cranberry sauce for a weeknight meal that looks gourmet. The tangy, slightly sweet sauce combined with the warm, unexpected flavors of Chinese Five Spice makes a deliciously comforting meal that you’ll be eating all winter long.
- 2 Pork Tenderloins
- 1 Tbs Ghee
- 3/4 tsp Chinese Five Spice (divided)
- 1 tsp Ground Ginger
- 1/2 tsp Garlic Powder*
- 1 1/2 tsp salt
- 1 12 oz bag of Cranberries
- 2 Cups of Red Wine
- 1/2 Cup Honey*
- 1 Tbs Fresh Minced Ginger
- Preheat oven to 450 degrees
- Combine 1/2 tsp of Chinese Five Spice, Ground Ginger, Garlic Powder, and Salt
- Trim Pork Tenderloin of excess fat, pat dry, and season
- Heat a skillet over medium high heat with ghee, once hot, add pork tenderloin and sear for 3-5 minutes on each side.
- Put the pork tenderloin into the oven and bake until the temperature is 145 degrees, about 25 minutes. I prefer to use an in-oven thermometer that beeps once the correct temperature is reached.
- Once pork is in the oven, combine cranberries, red wine, honey, 1/4 tsp of Chinese Five Spice, and 1 Tbs of ginger. Simmer over medium heat for 10-15 minutes until cranberries have burst and sauce has thickened.