Pork Tenderloin with Balsalmic-Cranberry Sauce
By tamalone
Ingredients
- 3 tablespoons butter
- 2 8- to 10-ounce pork tenderloin
- 1 cup chopped onion
- 2 tablespoons chopped fresh rosemary
- 1 cup canned low-salt chicken broth
- 2/3 cup canned whole berry cranberry sauce
- 2 tablespoons balsamic vinegar
Details
Servings 4
Preparation
Step 1
1. Preheat oven to 450°F. Melt 1 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.
2. Meanwhile, melt remaining 2 tablespoons of 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.
3. 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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