Savory Pork Tenderloin Cutlets with Sweet Cranberry Maple Glaze
This sumptuous dish combines tender pork cutlets with a delightful cranberry-maple sauce that brings a touch of sweetness and tanginess, perfect for a weeknight dinner or a special occasion. The recipe features lean pork tenderloin cut into juicy, bite-sized slices, seasoned to perfection, and sautéed to retain their natural flavors. The accompanying sauce, made with dried cranberries and pure maple syrup, provides a luscious coating that balances the savory notes of the pork. Quick to prepare and bursting with flavor, this dish is ideal for any home cook looking to impress friends and family with minimal effort. Served with your choice of side, this recipe captures the essence of Midwest cooking and celebrates the delightful pairing of cranberries and maple syrup.
4
Servings
N/A
Calories
10
Ingredients
Ingredients
Pork Tenderloin
1 lb (Cut into 1/2 inch thick slices)
Salt
to taste (for seasoning)
Black Pepper
to taste (freshly ground for seasoning)
Butter
1 tablespoon (for sautéing)
Vegetable Oil
1 tablespoon (for sautéing)
Onion
1 small (chopped fine)
Chicken Stock
1 cup (for sauce base)
Balsamic Vinegar
2 tablespoons (for flavor enhancement)
Maple Syrup
1 tablespoon (to taste, adjust as needed)
Dried Cranberries (Craisins)
1/4 cup (for sauce)
Instructions
1
Using a meat mallet, pound the pork slices to about 1/4 inch thickness for even cooking.
2
Lightly season both sides of the pork cutlets with salt and freshly ground black pepper.
3
Heat the butter and vegetable oil in a large, heavy frying pan over medium heat until sizzling.
4
Add the seasoned pork cutlets to the pan, cooking for about 3 minutes on each side or until golden brown and cooked through. Remove the pork and set it aside on a plate.
5
In the same frying pan, add the chopped onion and sauté for 2 minutes until it becomes tender and translucent.
6
Pour in the chicken stock, balsamic vinegar, maple syrup, and dried cranberries. Stir well to combine and bring the mixture to a boil.
7
Reduce the heat and allow the sauce to cook for an additional 3 to 5 minutes, stirring occasionally, until it has slightly thickened.
8
Taste the sauce and adjust the seasoning with more salt and pepper if desired.
9
Return the cooked pork cutlets to the pan, coating them in the cranberry maple sauce, and heat through for a couple of minutes.
10
Serve the pork cutlets warm, drizzled with extra sauce, and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in this recipe?
The primary protein used is 1 lb of pork tenderloin, cut into 1/2 inch thick slices.
How should the pork tenderloin be prepared before cooking?
The pork tenderloin should be cut into 1/2 inch thick slices and then pounded to 1/4 inch thickness using a meat mallet.
Why is it important to pound the pork slices with a meat mallet?
Pounding the pork slices to a uniform 1/4 inch thickness ensures even and quick cooking.
What seasoning is used for the pork cutlets?
The cutlets are lightly seasoned on both sides with salt and freshly ground black pepper.
What fats are used to sauté the pork?
The recipe uses a combination of 1 tablespoon of butter and 1 tablespoon of vegetable oil.
What heat setting should be used for frying the pork?
The pork should be cooked over medium heat until the butter and oil are sizzling.
How long should the pork cutlets cook on each side?
The pork cutlets should be cooked for about 3 minutes on each side.
How do you know when the pork cutlets are finished cooking?
The pork is done when it is golden brown on both sides and cooked through.
What should be done with the pork once it is cooked?
Remove the pork from the pan and set it aside on a plate while you prepare the sauce.
What vegetable is used to start the sauce?
One small onion, chopped fine, is used to start the sauce.
How long do you sauté the onion?
Sauté the onion for about 2 minutes until it becomes tender and translucent.
What liquid is used as the base for the cranberry maple sauce?
The sauce base consists of 1 cup of chicken stock.
What type of vinegar gives the sauce its tanginess?
Two tablespoons of balsamic vinegar are added for flavor enhancement and tanginess.
What provides the sweetness in the glaze?
Pure maple syrup provides the sweetness, and the amount can be adjusted to taste.
What kind of cranberries are required for this recipe?
The recipe calls for 1/4 cup of dried cranberries, such as Craisins.
What is the first step after adding all sauce ingredients to the pan?
Stir the ingredients well to combine and bring the mixture to a boil.
How long should the sauce simmer after reaching a boil?
Reduce the heat and allow the sauce to cook for an additional 3 to 5 minutes.
How do you know the sauce is ready?
The sauce is ready when it has slightly thickened and the flavors are well combined.
Should the sauce be seasoned further?
Yes, you should taste the sauce and adjust the seasoning with more salt and pepper if desired.
When do you put the pork back into the pan?
Return the cooked pork cutlets to the pan once the sauce has thickened.
How do you finish the pork in the sauce?
Coat the cutlets in the cranberry maple sauce and heat them through for a couple of minutes.
How is this dish served?
Serve the pork cutlets warm, drizzled with the extra sauce from the pan.
How many people does this recipe serve?
This recipe is designed to serve 4 people.
What style of cooking does this recipe represent?
This recipe captures the essence of Midwest cooking.
Is this recipe suitable for a busy weeknight?
Yes, it is quick to prepare and bursting with flavor, making it ideal for weeknight dinners.
Can I adjust the amount of maple syrup?
Yes, the maple syrup is added to taste, so you can adjust the amount as needed.
What type of pan is best for this recipe?
A large, heavy frying pan is recommended for even heat distribution.
What is the total number of ingredients in this recipe?
There are 10 main ingredients used in this recipe.
Are the cranberries fresh or dried?
The recipe specifically uses dried cranberries for the sauce.
What is the texture of the pork in this dish?
The pork results in juicy, tender, bite-sized slices with a luscious coating.