Tenderloin w/ onions and dried cranberries

By á-47

Ingredients

• 2 (1 lb) pork tenderloins, trimmed
• 1 tea. salt, divided
• 1/4 tea. pepper
• 1 Tbsp. olive oil
• 3 cups (1/4" thick) slices onion (about 3 medium)
• 1 cup light beer
• 1 cup chicken broth
• 1/2 cup dried cranberries

Preparation

Step 1

Sprinkle pork with 3/4 tea. salt and pepper. Heat oil in a large nonstick skillet over medium high heat. Add pork; cook 6 minutes, browning on all sides. Remove pork from pan. Add onion to pan; reduce heat, and cook 8 minutes or until browned. Remove onion from pan; sprinkle with 1/4 teas. salt, and set aside. Add beer to pan, cook 1 minute over high heat or until reduced to 1/2 cup.

Return pork and onion to pan, add broth and bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in cranberries; cover and cook 30 minutes or until pork is tender. Remove from heat. Place pork on a cutting board; cover and let stand 5 minutes. Cut each tenderloin to 12 slices.

Serve with onion mixture.