- 2
Ingredients
- 2 SERVINGS
- 8-10 OZ. pork tenderloin
- 1/2 cup onion (chopped)
- 1 tbsp fresh rosemary (chopped)
- 1/2 cup chicken broth (canned)
- 1/3 cup cranberry sauce (canned whole berry)
- 1 tbsp balsamic vinegar
Preparation
Step 1
Preheat oven to 450°F
Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat
Sprinkle pork with salt and pepper
Sear pork on all sides, about 2 minutes
Place skillet with pork in oven
Roast pork until thermometer inserted into center registers 155°F, about 10 minutes
Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat
Add onion and rosemary; sauté until onion softens, about 3 minutes
Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes
Transfer pork to work surface
Scrape any juices from large skillet into cranberry mixture
Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes
Season with salt and pepper
Slice pork and serve with sauce