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

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.