¾ cup light molasses
¾ cup Newman's Own® Olive Oil and Vinegar Salad Dressing
1 ½ to 1 ¾ pounds whole pork tenderloin
¾ cup port wine
½ cup dried cranberries or tart cherries or dark raisins
2 Tbsp Newman's Own® Olive Oil and Vinegar Salad Dressing
1 Tbsp finely chopped shallot
1 ½ cups chicken broth
1/8 tsp cayenne pepper
1 Tbsp cracked black peppercorns
1 Tbsp cornstarch
2 Tbsp chicken broth
- In a self-sealing plastic bag, mix the molasses and dressing. Add the pork tenderloin and seal the bag, pressing out as much air as possible. Marinate the pork in the refrigerator for at least 1 hour, turning occasionally.
- In a small bowl, mix together the port wine and cranberries. Set aside.
- In a 2-quart saucepan, heat the 2 tablespoons dressing over medium heat, add the shallot, and cook for 2 to 3 minutes.
- Drain the cranberries in a sieve set over a cup, pressing down on them to remove the port. Add the port to the hot dressing and bring the mixture to a boil over high heat. Boil for 1 minute, until reduced to ¼ cup. Add the 1 ½ cups of broth, cranberries, and cayenne pepper, and bring to a boil. Lower the heat to simmer and cook the sauce until reduced by about half, 15 to 20 minutes. While the sauce is simmering, preheat the grill.
- Remove the pork from the marinade, reserving the marinade. Roll the pork in the cracked peppercorns, then place on the hot grill and sear over high heat. Lower the heat to medium and cook, turning and basting with the marinade every 5 minutes, for about 15 minutes, until the pork loses its pink color. Remove and thinly slice.
- Mix the cornstarch into the 2 tablespoons of broth. Stir the mixture into the reduced port sauce and bring to a boil. Remove the pan from the heat and serve the sauce over the pork.
