Pork Tenderloin With Balsamic-Cranberry Sauce Recipe - Food.com

By carol gorman

Ingredients

• 1 1⁄2 tablespoons butter
• 1 (8 -10 ounce) pork tenderloin
• 1 ⁄2 cup chopped onion
• 1 tablespoon chopped fresh rosemary
• 1 ⁄2 cup chicken broth
• 1 ⁄3 cup canned whole berry cranberry sauce
• 1 tablespoon balsamic vinegar

Details

Servings 1
Adapted from food.com

Preparation

Step 1

Directions

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.

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