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- 1 1/2 tablespoons (about 1/4 a stick) butter
- 1 8- to 10-ounce pork tenderloin
- 1/2 cup chopped onion
- 1 tablespoon chopped fresh rosemary
- 1/2 cup canned low-salt chicken broth
- 1/3 cup canned whole-berry cranberry sauce
- 1 tablespoon balsamic vinegar
- Preheat oven to 450° F.
- Melt 1/2 tablespoon butter in a heavy, large, oven-safe skillet over medium-high heat. Sprinkle the pork with salt and pepper. Sear the pork on all sides, about 2 minutes a side (8 minutes total).
- Move the skillet into the oven. Roast the pork until a thermometer inserted into the center registers 155° F, about 10 minutes.
- Meanwhile, melt 1 tablespoon butter in a heavy, medium skillet over medium-high heat. Add the onion and rosemary; sautè until the onion softens, about 3 minutes. Add the chicken broth, cranberry sauce, and vinegar and whisk until the cranberry sauce melts, about 2 minutes.
- Set the pork aside, and scrape any juices from the skillet into the cranberry mixture. Boil until the sauce has reduced enough to thickly coat a spoon, about 6 minutes. Season with salt and pepper to taste. Slice the pork and serve with sauce.
