Sprinkle pork with 3/4 teaspoon salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork; cook 6 minutes, browning on all sides. Remove pork from the pan. Add onion to pan; reduce heat, and cook for 8 minutes or until browned. Remove onion from pan; sprinkle with remaining 1/4 teaspoon salt, and set aside. Add beer to pan; cook 1 minute over high heat or until reduced to 1/2 cup.
Return pork and onion to pan; add broth, and bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in cranberries; cover and cook 30 minutes or until pork is tender. Remove from heat. Place pork on a cutting board; cover and let stand 5 minutes. Cut each tenderloin into 12 slices. Serve with onion mixture.
This was a delicious dish with great flavor. We just had it for a weekday meal, but it could do well for company, too. It takes time to cook, but it isn't that much work. I only did one tenderloin, but did the whole recipe otherwise. There was enough pork for two meals for us, and we ate all the onion and cranberries, too! We had it with a green salad and rice. A green veggie would have been nice, too. Definitely making this again.
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