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\u00b0F. The photo shows it at 145\u00b0.<\/p>\n
In a large frying pan, heat 1 TBS oil over medium-high heat.<\/p>\n Optional:<\/strong> Cut pork tenderloin<\/strong> in half so it better fits in frying pan and quarter sheet pan. Season pork<\/strong> with salt<\/strong> and pepper;<\/strong> brown lightly all over, about 5 minutes.<\/p>\n Transfer pork<\/strong> to a foil-lined 9 x 13 inch baking pan. Add remaining 1 TBS oil<\/strong> to frying pan, reduce heat to medium, and add onion.<\/strong> Cook, stirring, until softened, 3-5 minutes. Add garlic;<\/strong> cook 1 minute, then pour in chicken broth, cranberry sauce, rosemary,<\/strong> and vinegar.<\/strong> Cook 2 minutes.<\/p>\n Pour hot cranberry sauce<\/strong> over pork<\/strong> and bake, uncovered, until an instant-read thermometer inserted into meat registers 145\u00b0F, about 15 minutes.<\/p>\n Remove from oven, cover loosely with foil and let rest for 10 minutes.<\/p>\n If you want the sauce<\/strong> thicker, thicken by boiling it down or adding a slurry while pork rests.<\/p>\n Slice and serve with sauce<\/strong>.<\/p>\n Note:<\/strong> You can double this recipe and freeze half for a future use.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 2 \u2013 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\u00b0F. The photo shows it at 145\u00b0. 2TBS olive oil, divided 1pork tenderloin (about 1 Ib) \u00bdtsp coarse kosher salt \u00bdtsp freshly ground black pepper 1small red onion, diced…<\/p>\n
\nPreheat<\/strong> oven to 350\u00b0F.<\/p>\n