TENDERLOIN WITH BALSAMIC-CRANBERRY SAUCE
2 8- to 10-ounce pork tenderloin
1 cup chopped onion
tablespoons chopped fresh rosemary
1 cup canned low-salt chicken broth
3/4 cup canned whole berry cranberry sauce
2 tablespoons balsamic
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.
sauce has reduced enough to coat spoon thickly. Season with salt and pepper.
Slice pork and serve with sauce.