Ingredients

1 1/2 T butter

1 8-10 oz pork tenderloin

1/2 C onion, chopped

1 T fresh rosemary

1/2 C chicken broth

1/3 C canned whole berry cranberry sauce

1 T balsamic vinegar

Preparation

  1. Preheat oven to 450
  2. Melt 1/2 T butter in skillet over medium-high heat.
  3. Sprinkle pork with salt and pepper and sear on all sides.
  4. Place skillet with pork in oven and bake until internal temp is 155, about 10 min.
  5. Meanwhile, melt remaining 1 T butter in skillet. Add onion and rosemary, saute until onion softens, about 3 min.
  6. Add broth, cranberry sauce, and vinegar and whisk until cranberry sauce melts, about 2 min.
  7. Put pork on a platter and scrape any browned bits and juices into sauce. Reduce until thickened. Pour over meat.