Pork Tenderloin with Spiked Gouda & Cranberries

Ingredients

• 1 tsp (5 mL) dried thyme leaves
• Coarse sea salt and freshly ground black pepper
• 2 pork tenderloins (about 12 oz/ 375 g each)
• 2 tbsp (30 mL) butter, divided
• 2 tsp (10 mL) all-purpose flour
• 1 cup (250 mL) 18% table cream
• 1/4 cup (50 mL) 2% milk
• 1/3 cup (75 mL) finely chopped 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)
• 1 tsp (5 mL) freshly chopped rosemary
• 1 tsp (5 mL) grated orange zest
• Fresh rosemary sprig

Preparation

1. In a small bowl, combine thyme, 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper. Rub thoroughly into pork. In a large skillet, melt one tablespoon of butter over medium-high heat. Brown pork evenly for about 4 minutes. Remove skillet from heat and transfer pork to prepared baking sheet.
2. Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Place pork in oven and roast for about 20 to 25 min or until meat thermometer registers 160°F (70° C). Transfer to cutting board. Tent with foil and let stand 5 minutes. Slice diagonally.
3. Whisk flour into cream and milk and set aside. Reduce heat to medium-low and add remaining butter to skillet. Stir in shallots. Sauté for about 2 minutes or until tender. Add chicken stock, scraping up any bits that stick to the skillet. Stir in cream mixture. Increase heat to medium-high and bring to a simmer, stirring occasionally.
4. Reduce heat to medium-low and simmer, stirring often, for about 3 minutes or until slightly thickened. Remove from heat, stir in Canadian Gouda cheese until melted. Add cranberries, liqueur, rosemary and orange zest and stir. Season to taste with pepper.
5. To serve, pour half of the sauce onto a platter and top with slices of pork. Drizzle with remaining sauce or serve on the side. Garnish with fresh rosemary sprig.