I have a feeling that many of the bloggers involved in the Food Bloggers of Canada/Summer Fresh Fresh Sauces contest will choose pork for their Cranberry Madeira Fresh Sauce recipe but I don't care, I used it anyway, because it's such a perfect fit.
When I first tasted the Cranberry Madeira sauce, cold out of the fridge, I wasn't sure if I liked it because it's less liquidy than the other sauces - more jelly-like. Well, let me tell you, heating this sauce releases an abundance of flavours that will knock your socks off.
This recipe is well-balanced with a little bit of everything - booze from the Madeira, sweet-tart from the cranberries, bright acidity from the orange zest, crunch from the pecans, salt from the pancetta and garlicky-onion flavour from the sauce itself. I didn't add any additional seasoning and it was perfect as is.
The beauty of it all? It will take you 45 minutes to make (30 of those minutes is just waiting for the pork in the oven) and will impress anyone you have over for dinner (except perhaps vegetarians and vegans - maybe don't invite them over for this one?).
Pancetta-wrapped Pork Tenderloin with Cranberry Madeira Sauce
1 pork tenderloin (mine was about 12-inches long - I cut it in half to make two 6-inch long pieces)
8-10 slices Pancetta-style bacon
1 container Summer Fresh Cranberry Madeira Fresh Sauce
Zest of 1 small-medium orange
2 handfuls chopped pecans
- Preheat 350
- Heat a skillet, large enough for the pork tenderloin, over medium heat - drape pancetta slices over and around pork tenderloin - press to keep in place - place pancetta-wrapped pork into hot skillet - cook 2-3 minutes on each side until pancetta is browned
- Remove pork from skillet and place in baking dish - cook in oven 25-30 minutes - remove pork from oven and let rest 5-10 minutes
- heat Cranberry Madeira Fresh Sauce, orange zest and pecans in small saucepan over medium-low heat
- slice pork into medallions - spread hot sauce onto serving platter - place pork medallions on top - serve