Pork Tenderloin with Balsamic-Cranberry Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
To round out this menu, serve roasted squash, corn muffins and boiled green beans with orange zest. End with vanilla ice cream topped with warm chestnuts in syrup. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
|
|