Pork Tenderloin with Cranberry-Balsamic Sauce

Pork Tenderloin with Cranberry-Balsamic Sauce

AuthorJulie

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

1

Preheat 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.

2

Meanwhile, 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.

3

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

Category

Ingredients

 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

Directions

1

Preheat 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.

2

Meanwhile, 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.

3

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

Pork Tenderloin with Cranberry-Balsamic Sauce
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