Pork Tenderloin With Balsamic-Cranberry Sauce

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Servings: 2

• 1 ½ tablespoons butter
• 1 (8 -10 ounce) pork tenderloins
• ½ cup chopped onion
• 1 tablespoon chopped fresh rosemary
• ½ cup chicken broth
• 1⁄3; cup canned whole berry cranberry sauce
• 1 tablespoon balsamic vinegar

Directions:

1. Preheat oven to 450°F.
2. Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat.
3. Sprinkle pork with salt and pepper.
4. Sear pork on all sides, about 2 minutes.
5. Place skillet with pork in oven.
6. Roast pork until thermometer inserted into center registers 155°F, about 10 minutes.
7. Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat.
8. Add onion and rosemary; sauté until onion softens, about 3 minutes.
9. Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes.
10. Transfer pork to work surface.
11. Scrape any juices from large skillet into cranberry mixture.
12. Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes.
13. Season with salt and pepper.
14. Slice pork and serve with sauce.

Reviews

[Lorac]

The flavor of browned and roasted pork with fresh rosemary, cranberry and balsamic vinegar are combined by Mean Chef to produce a wonderfully thick dense sauce. The whole cranberry and onions added texture. The layering of flavors was so well balanced that no one ingredient domminated the rest. A very easy to make main dish.

[mickie49]

My family loved the flavorcombination of the sauce, but were not crazy about the texture of the whole berries. The second time, I used the canned cranberry jell and the went wild! A definite keeper! Thanx, Mean Chef.

[grrmrgal]

This was a big hit for the boyfriend and I. I loved how the flavors blended together. It was a refreshing change that just made sense! Next time I cook this though I will instead grill or smoke the pork loin. I also am considering some orange zest or perhaps marinating the pork loin first in some sort of orange or lemon based marinade. I did not have fresh rosemary on hand but the dried worked really well and come this summer, I will definatly be using that from the garden for this recipe!