Cranberry Pork Tenderloin

Cranberry Pork Tenderloin

Serves 4

You’ll notice that the sauce can easily be prepared in advance, possibly a day ahead. That means you can cook the rest of the meal quickly just before serving.

2 tbsp olive oil, divided

1 pork tenderloin (about 1 lb.)

½ tsp each kosher salt and freshly ground black pepper

1 small red onion, diced

2 cloves garlic, minced

½ cup chicken broth

½ cup whole-berry cranberry sauce

2 tsp fresh rosemary

1 tbsp balsamic vinegar

Pre-heat oven to 350 degrees F.

  1. In a large frying pan, heat 1 tbsp of oil over medium-high heat.
  2. Season pork with salt and pepper and brown lightly all over, about 5 minutes.
  3. Transfer pork to a foil-lined 9 x 13-inch baking pan.
  4. Add 1 tbsp oil to frying pan, reduce heat to medium and add onion. Cook, stirring, until onion is softened, about 2 minutes.
  5. Add chicken broth, cranberry sauce and balsamic vinegar to frying pan and deglaze pan, about 2 minutes.
  6. Pour hot sauce over pork and bake uncovered until an instant-read thermometer reads 150 degrees F., about 20-25 minutes.
  7. Remove from oven and let pork rest 10 minutes, slice, and serve with pork.

Source: "Sunset Magazine", November, 2007.

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