Pork Tenderloin with Cranberry-Balsamic Sauce

Pork Tenderloin with Cranberry-Balsamic Sauce


March 7, 2011

inspired by the November 1998 issue of Bon Appétit

  • Makes: Serves 4.


dab of butter

drizzle of oil

1 pork tenderloin

1 small onion, chopped

1 sprig of rosemary, leaves chopped (optional)

1/2 cup beef or chicken broth

1/2 can whole berry cranberry sauce

2 Tbsp. balsamic vinegar


1Preheat oven to 450°F. In a heavy skillet, heat a drizzle of oil and dab of butter over medium-high heat. Sprinkle pork with salt and pepper and sear on all sides, until golden all over. Place the pork in a small baking dish (or loaf pan) and roast until thermometer inserted into the thickest part registers 155°F - about 15 minutes.

2Meanwhile, melt another dab of butter in the skillet; add the onion and sauté until soft and starting to turn golden. Add the broth, cranberry sauce and vinegar and whisk until cranberry sauce melts and the sauce thickens.

3Let the pork rest a few minutes before slicing; serve immediately, with the sauce.


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