This elegant yet approachable dish features tender pork fillets marinated in a savory blend of soy sauce and Drambuie, then pan-seared to golden perfection. The star of the show is the vibrant cranberry sauce, which balances the richness of the meat with bright acidity and subtle sweetness. Made by simmering dried cranberries with beef broth, red wine vinegar, and warm spices like cloves and bay leaf, the sauce offers a complex flavor profile that feels both comforting and festive. The addition of Drambuie adds a unique herbal note that ties the whole dish together. Perfect for a date night dinner or a special weekend meal, this recipe delivers restaurant-quality results with simple, accessible ingredients. Serve over fluffy rice to soak up every drop of the delicious sauce.
Pork With Dried Cranberry Sauce
Description
This elegant yet approachable dish features tender pork fillets marinated in a savory blend of soy sauce and Drambuie, then pan-seared to golden perfection. The star of the show is the vibrant cranberry sauce, which balances the richness of the meat with bright acidity and subtle sweetness. Made by simmering dried cranberries with beef broth, red wine vinegar, and warm spices like cloves and bay leaf, the sauce offers a complex flavor profile that feels both comforting and festive. The addition of Drambuie adds a unique herbal note that ties the whole dish together. Perfect for a date night dinner or a special weekend meal, this recipe delivers restaurant-quality results with simple, accessible ingredients. Serve over fluffy rice to soak up every drop of the delicious sauce.Ingredients
Directions
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Place pork slices in a shallow dish and combine with soy sauce and Drambuie. Marinate for 1 hour.
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In a small bowl, combine dried cranberries, hot water, and Drambuie. Let sit for 30 minutes to plump. If using fresh cranberries, skip this step.
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In a medium saucepan, combine sugar, water, beef broth, remaining Drambuie, red wine vinegar, crushed peppercorns, cloves, and bay leaf.
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Heat the sauce mixture over medium heat until boiling, then reduce heat to low. Simmer until reduced to about 1 cup, approximately 5-7 minutes.
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Strain the sauce through a fine-mesh sieve into a clean saucepan to remove spices. Discard solids.
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Drain the plumped cranberries and add them to the strained sauce. If using fresh cranberries, add them now.
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In a small bowl, dissolve cornstarch in Drambuie.
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Stir the cornstarch mixture into the cranberry sauce. Cook over gentle heat, stirring constantly, until the sauce thickens slightly, about 1-2 minutes. Keep warm.
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Heat vegetable oil in a large non-stick skillet over medium-high heat.
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Remove pork from marinade, pat dry with paper towels, and discard marinade.
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Cook pork slices in the hot skillet for 3-4 minutes per side, until golden brown and cooked through.
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Plate two pork fillets per serving. Spoon the warm cranberry sauce over the top.
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Serve immediately with rice.
Nutrition Facts
- Amount Per Serving
- Calories 253.7kcal
- % Daily Value *
- Total Fat 5.3g9%
- Saturated Fat 1.7g9%
- Cholesterol 126.0mg42%
- Sodium 97.0mg5%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 44.3g89%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
