Pork Tenderloin with Spiked Gouda and Cranberries | Canadian Goodness
Creamy Gouda and cranberry sauce give this simple recipe a distinctive holiday flavour!
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Cooking tools:
- Instant-read thermometer
- Cooling rack
- Butcher's twine
- Oven
- Stove
- Baking sheet
- Aluminum foil
- Skillet
- Cutting board
- Chef's knife
- Whisk
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spoon
- Spatula
- Kitchen towel
Ingredients
- 1 tsp (5 mL) dried thyme
- Coarse sea salt and fresh ground black pepper to taste
- 2 pork tenderloins (about 12 oz/ 375 g each)
- 2 tbsp (30 mL) butter
- 2 tsp (10 mL) all-purpose flour
- 1 cup (250 mL) 18 % cream
- 1/4 cup (60 mL) 2 % Milk
- 1/3 cup (80 mL) minced shallots
- 1/2 cup (125 mL) sodium-reduced chicken stock
- 1 1/2 cups (375 mL) shredded Canadian Gouda cheese
- 1/2 cup (125 mL) dried cranberries
- 2 tbsp (30 mL) orange liqueur (Grand Marnier or Cointreau)
- 1 tsp (5 mL) chopped fresh rosemary
- 1 tsp (5 mL) grated orange zest
- Fresh rosemary sprig
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