- 2 tablespoons olive oil, divided
- 1 pork tenderloin (about 1 lb.)
- 1/2 teaspoon coarse kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1/2 cup reduced-sodium chicken broth
- 1/2 cup whole-berry cranberry sauce
- 2 teaspoons minced fresh rosemary
- 1 tablespoon balsamic vinegar
- calories 279
- caloriesfromfat 39 %
- protein 25 g
- fat 12 g
- satfat 2.7 g
- carbohydrate 18 g
- fiber 1.1 g
- sodium 322 mg
- cholesterol 67 mg
How to Make It
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.
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.
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.
Note: Nutritional analysis is per serving.