Cranberry Pork Tenderloin

The perfect pairing of pork and cranberry sauce.  This is one of the simplest recipes I have and is always delicious.  

Pinot Noir, Red Grenache, Gamay

4 servings

8 calculated points

Ingredients

• 2 tablespoons olive oil, divided
• 1 pork tenderloin (about 1 lb.)
• ½ teaspoon coarse kosher salt
• ½ teaspoon freshly ground black pepper
• 1 small red onion, diced
• 2 cloves garlic, minced
• ½ cup reduced-sodium chicken broth
• ½ cup whole-berry cranberry sauce
• 2 teaspoons minced fresh rosemary
• 1 tablespoon balsamic vinegar

Directions

1. Preheat oven to 350°. In a large frying pan, heat 1 tbsp. oil over medium-high heat. Season pork with salt and pepper; brown lightly all over, about 5 minutes.

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

3. Pour hot cranberry sauce over pork and bake, uncovered, until an instant-read thermometer inserted into meat registers 160°, about 20 minutes. Let pork rest 10 minutes, then slice and serve with sauce.