Pork Tenderloin in Balsamic Cranberry Sauce
posted by Sue Freeman 03-28-99 11:43 AM
1-1/2 tablespoons butter
8 to 10 oz. pork tenderloin
1/2 cup chopped onion
1 tablespoon chopped fresh rosemary
1/2 cup canned chicken broth, low sodium
1/3 cup canned whole berry cranberry sauce
1 tablespoon balsamic vinegar
Preheat oven to 450 °F. In a heavy large ovenproof skillet, melt 1/2 tablespoon butter 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 skillet over medium high heat. Add onion and rosemary, then sauté until onion softens, about 3 minutes. Add broth, cranberry sauce, and vinegar. Whisk until cranberry sauce melts, about 2 minutes.
Transfer pork to work surface. Scrape any juices from large skillet and put into cranberry sauce. Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes. Season with salt and pepper. Slice pork and serve with sauce. Makes 2 servings, but recipe can be doubled.
SOURCE: Bon Apetit, November 1998