Ingredients

1 lb. pork tenderloin

1 T. oil, divided

2 T. finely chopped red onions

1/4 t. minced garlic

1/3 c. orange juice

1/4 c. sugar

1 1/2 c. fresh cranberries

3 T. classic balsamic vinaigrette dressing made with extra virgin olive oil

Preparation

  1. Cut meat into 4 pieces; place, cut sides down, on cutting board. Flatten to 1 1/2 in. thickness. Heat 2 t. oil in large skillet on med-high heat. Add meat; cook 18-20 min. or until done, turning occasionally. Transfer to plate; cover to keep warm.
  2. Heat remaining oil in skillet. Add onions and garlic, cook and stir 30 sec. Stir in orange juice; bring to boil, stirring frequently to scrape browned bits from botttom of skillet. Add sugar; cook and stir 30 sec. or until dissolved. Stir in cranberries; return to boil. Simmer on med-low heat 5 min. or until cranberries are tender. Stir in dressing; simmer 1 min.
  3. Serve meat topped with sauce.