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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 2 |
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Directions: Preheat oven to 450 degrees. Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat. Sprinkle pork wtih 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 degrees, about 10 minutes.
Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat. Add onion and rosemary; saute until onion softens, about 3 minutes. Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes.
Transfer pork t
o work surface. Scrape any juices from large skillet into cranberry mixture. Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes. Season with salt and pepper. Slice pork and serve with sauce.
Substitution: may use cranberry chutney for cranberry sauce.
Ingredients:
8 Ounce(s) pork tenderloin
1 1/2 Tablespoon(s) butter
1/2 Cup(s) chopped onion
1 Tablespoon(s) chopped fresh rosemary
1/2 Cup(s) low-salt chicken broth
1/3 Cup(s) canned whole berry cranberry sauce
1 Tablespoon(s) balsamic vinegar |
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