Yield: 2 – 3 Servings

Adapted from http://www.myrecipes.com/recipe/cranberry-pork-tenderloin

Circa November 2007: Not sure about the credit or date on this. I think it originally came from Sunset Magazine, but this is the same recipe. I have updated it a little to account for the current trend to consider pork done at 140-145°F. The photo shows it at 145°.

• 2TBS olive oil, divided
• 1pork tenderloin (about 1 Ib)
• ½tsp coarse kosher salt
• ½tsp freshly ground black pepper
• 1small red onion, diced
• 2cloves garlic, minced
• ½cup chicken broth
• ½cup whole-berry cranberry sauce
• 2tsp minced fresh rosemary
• 1TBS balsamic vinegar
• Optional: cornstarch mixed with water

Preheat oven to 350°F.

In a large frying pan, heat 1 TBS oil over medium-high heat.

Optional: Cut pork tenderloin in half so it better fits in frying pan and quarter sheet pan. Season pork with salt and pepper; brown lightly all over, about 5 minutes.

Transfer pork to a foil-lined 9 x 13 inch baking pan. Add remaining 1 TBS oil to frying pan, reduce heat to medium, and add onion. Cook, stirring, until softened, 3-5 minutes. Add garlic; cook 1 minute, then pour in chicken broth, cranberry sauce, rosemary, and vinegar. Cook 2 minutes.

Pour hot cranberry sauce over pork and bake, uncovered, until an instant-read thermometer inserted into meat registers 145°F, about 15 minutes.

Remove from oven, cover loosely with foil and let rest for 10 minutes.

If you want the sauce thicker, thicken by boiling it down or adding a slurry while pork rests.

Slice and serve with sauce.

Note: You can double this recipe and freeze half for a future use.