1 1/2 tablespoons butter
1 8- to 10-ounce pork tenderloin
1/2 cup chopped onion
1 tablespoon chopped fresh rosemary
1/2 cup canned low-salt chicken broth
1/3 cup canned whole berry cranberry sauce
1 tablespoon balsamic vinegar
Preheat oven to 450°F. Melt 1/2 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.
Meanwhile, melt remaining 1 tablespoon 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.
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.
Serves 2, can be doubled.
30-Minute Main Courses
My notes: I doubled or tripled this sauce for the 4 of us and a tenderloin that was probably over 1 pound. Since I had fresh cranberries on hand, I made my own cranberry sauce. Several reviewers on Epicurious complained that the onion taste was too strong. Instead of using shallots, I used up some onion I had on hand but cut the taste by slicing large slices that I fished out once the sauce was done cooking. The only other change I made was to use dried rosemary because that was what I had on hand. This sauce is very tasty and easy to throw together, even using fresh cranberries.
I talked about this recipe HERE.