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Peppered Pork Tenderloin with Cranberry-Onion Compote

James Carrier
Yield Makes 8 servings
Notes: Chef Stephen Smith of Albion River Inn in Albion, California, created this dish.


  • 2 fat-trimmed pork tenderloins (1 lb. each)
  • 2 tablespoons coarse-ground pepper
  • 4 teaspoons salad oil
  • 1 red onion (6 oz.), peeled and chopped
  • 1 cup dried sweetened cranberries
  • 1/3 cup raspberry vinegar
  • 1/3 cup fat-skimmed chicken broth
  • 1 tablespoon sugar
  • 1/3 cup butter or margarine
  • Salt

Nutrition Information

  • calories 292
  • caloriesfromfat 43 %
  • protein 25 g
  • fat 14 g
  • satfat 6.7 g
  • carbohydrate 16 g
  • fiber 1.6 g
  • sodium 130 mg
  • cholesterol 88 mg

How to Make It

  1. Rinse pork and pat dry; roll in pepper to coat evenly.

  2. Set an 11- to 12-inch frying pan with ovenproof handle over high heat. When pan is hot, add 1 tablespoon oil and swirl to coat bottom. Add pork (cut tenderloins crosswise to fit pan if necessary) and turn as needed to brown on all sides, 5 to 7 minutes total.

  3. Set pan in a 400° regular or convection oven; bake until a thermometer inserted in center of thickest part of meat reaches 155°, 20 to 30 minutes. Remove from oven and let meat stand in a warm place about 5 minutes.

  4. Meanwhile, in a 1- to 1 1/2-quart pan over high heat, stir onion in remaining 1 teaspoon oil until limp, about 5 minutes. Add cranberries, vinegar, broth, and sugar; stir occasionally until liquid is reduced to about 2 tablespoons, about 7 minutes. Reduce heat to low. Add butter and stir until melted and incorporated into sauce.

  5. Cut meat on the diagonal across the grain into 1/4-inch-thick slices; arrange on 8 plates. Spoon sauce equally over and around meat. Add salt to taste.