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Serves 4
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3 tablespoons
butter |
Preheat oven
to 450 °F.
Melt 1 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 butter in heavy medium skillet over medium-high
heat. Add onion and rosemary; sauté over medium heat until onion is
tender, about 3 minutes. Add broth, cranberry sauce and vinegar and whisk until
cranberry sauce melts, about 3 minutes.
Transfer pork to a warm plate.
Scrape any juices from large skillet into cranberry mixture.
Boil until
sauce has reduced enough to coat spoon thickly. Season with salt and pepper.
Slice pork and serve with sauce.
