Pan Roasted Pork Tenderloin with Carrots, Chickpeas, and Cranberries

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4.5 by 14 people

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  • Makes: 6 servings
  • Prep: 25 mins
  • Cook: 14 mins
  • Bake: 10 mins to 15 mins 400°F

Pan Roasted Pork Tenderloin with Carrots, Chickpeas, and Cranberries

Directions

  1. Place rack in center of oven. Preheat oven to 400 degrees F.
  2. Season pork generously on all sides with salt and pepper. In a 12-inch ovenproof skillet heat oil over medium-high heat. Add pork. Sear on all sides until browned, about 6 minutes total. Transfer the pork to a large plate; set aside
  3. Add carrots to pan. Cook and stir until browned at the edges, about 5 minutes. Add the chickpeas and 1/2 tsp. salt. Cook for 1 minute more. Using a spatula, make two wide channels through the vegetables. Place pork tenderloins in the channels so they rest directly on the pan surrounded by the carrots.
  4. Transfer pan to oven. Roast 10 to 15 minutes or until an instant read thermometer inserted into the center of a tenderloin registers 145 degrees F. The center should be rosy when cut into with a knife. Transfer the pork to a carving board; tent loosely with aluminum foil. Let rest for 10 minutes.
  5. Carefully place the pan with the vegetables over medium heat. Add orange juice, water, cranberries, brown sugar, star anise, and paprika; mix well. Bring to simmer and cook, stirring occasionally, until the sauce is reduced by half, about 3 minutes. Stir in butter, parsley, and oregano. Season to taste with salt.
  6. To serve, cut the pork on a slight diagonal into slices 1-inch-thick. Serve with roasted vegetables.

From the Test Kitchen

*

Salisfy, a root vegetable, may be substituted for half of the carrots in this recipe.

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Nutrition Facts (Pan Roasted Pork Tenderloin with Carrots, Chickpeas, and Cranberries)

  • Per serving:
  • 330 kcal ,
  • 12 g fat
  • (3 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 98 mg chol. ,
  • 428 mg sodium ,
  • 23 g carb. ,
  • 4 g fiber ,
  • 12 g sugar ,
  • 32 g pro.
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Reviews (1)

14 Ratings
1437 Days Ago
I saw this in the October 2013 edition and I had everything on hand except the pork tenderloin, so I thought, why not? (And the tenderloins were on sale at my grocery!)

My husband loved it and said it was the best dinner he had ever had (except for a Filet Mignon!)! Wow what a compliment. He asked me to fix it for our good friends and they loved it, too! I did change it a little -- I used cranberry juice instead of plain water and I didn't have the anise pod (don't like it much and I don't think it changed the flavor at all). I used the small, baby carrots and they were wonderful. It did have to cook longer than 12 minutes, though, more like 20 minutes in the oven to get to 145 degrees internal temp. But it's really easy, looks lovely on the platter and goes well with any green (we just had a salad) or another vegie! Thanks!

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