Cranberry Pork Tenderloin |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Sunset Nov 2007. I would serve this with a wild rice pilaf and green vegetable. Ingredients:
2 tablespoons olive oil, divided |
1 pork tenderloin (about 1 lb.) |
1/2 teaspoon coarse kosher salt |
1/2 teaspoon fresh ground black pepper |
1 small red onion, diced |
2 garlic cloves, minced |
1/2 cup reduced-sodium chicken broth |
1/2 cup whole berry cranberry sauce |
2 teaspoons minced fresh rosemary |
1 tablespoon balsamic vinegar |
Directions:
1. Preheat oven to 350°. In a large frying pan, heat 1 tablespoons oil over medium-high heat. Season pork with salt and pepper; brown lightly all over, about 5 minutes.
2. Transfer pork to a foil-lined 9- by 13-in. baking pan. Add remaining 1 tablespoons oil to frying pan, reduce heat to medium, and add onion.
3. Cook, stirring, until softened, 3 minutes. Add garlic; cook 1 minute, then pour in chicken broth, cranberry sauce, rosemary, and vinegar. Cook 2 minutes.
4. Pour hot cranberry sauce over pork and bake, uncovered, until an instant-read thermometer inserted into meat registers 160°, about 20 minutes.
5. Let pork rest 10 minutes, then slice and serve with sauce.
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