Oh my goodness! Looking for something that is a bit more upscale yet easy to make? Cranberry Balsamic Pork Tenderloin is for you! This dish while simple to make was SO tasty, there were no leftovers in the house. The sauce was had a sweet tang to it that was accented with the pop of a whole cranberry. I partnered this with plain couscous that really accented the sauce well. I think a plain mashed potato would do well too.
The only thing I would do in the future is double the recipe. As written, the recipe only serves two. This is not enough in the Blackburn home, as my men love to eat!
So here we go!
Ingredients:
1 1/2 tablespoons butter
1 (8 -10 ounce) pork tenderloin
1/2 cup chopped onion
1 tablespoon chopped fresh rosemary
1/2 cup chicken broth
1/3 cup canned whole berry cranberry sauce
1 tablespoon balsamic vinegar
Directions:
1) Preheat oven to 450°F.
2) 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.
3) Place skillet with pork in oven. Roast pork until thermometer inserted into center registers 155°F, about 10 minutes.
4) Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat.
5) 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.
6) Remove pork from oven and transfer pork to work surface.
7) 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.
8) Slice pork and serve with sauce.
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