Very similar to an older recipe in Gourmet which cooked the tenderloin in the pan and then tented it while you finished the sauce. Quick, easy and delicious. Great way to use up extra cranberry sauce.
Cranberry Pork Tenderloin
More From Sunset
Amount per serving
- Calories: 279
- Calories from fat: 39%
- Protein: 25g
- Fat: 12g
- Saturated fat: 2.7g
- Carbohydrate: 18g
- Fiber: 1.1g
- Sodium: 322mg
- Cholesterol: 67mg
- 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
- 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.
- Note: Nutritional analysis is per serving.
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