Pork Tenderloin with Balsamic-Cranberry Sauce

I absolutely love pork tenderloin. It is so versatile and quick enough to make on a busy weeknight. One of my favorite go-to pork tenderloin recipes is Pork Tenderloin with Balsamic-Cranberry Sauce. Dinner was on the table in about 30 minutes and was just delicious. I rubbed the baked potatoes with olive oil and sprinkled with plenty of coarse kosher salt. The brussels sprouts were tossed in olive oil, salt, and pepper and roasted. Quick, healthy, and super tasty!

Pork Tenderloin with Balsamic-Cranberry Sauce Bon Appétit | November 1998

Yield: Serves 2, can be doubled

1 1/2 tablespoons 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 heavy large ovenproof skillet over medium-high heat. Sprinkle pork with 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°F, about 10 minutes.

Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat. Add onion and rosemary; sauté until onion softens, about 3 minutes. Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes.

Transfer pork to 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.