Description
Brock is convinced that pork tenderloin would never be his first choice for a meal – until this dish. This was Friday night’s dinner along with some parsnips mashed with brown sugar and cream, blanched snap peas and peas and a couple of dinner rolls – the recipe is borrowed from Bon Appetit. So tasty! Brock and I agreed that next time I should just whip up this dish and make sandwiches instead – perhaps sooner rather than later.
Ingredients
Pork Tenderloin with Balsamic-Cranberry Sauce
1, 1 1/2 to 2 lb. pork tenderloin
1 T. butter, 1 T. olive oil
salt and freshly ground pepper
1 small onion, finely chopped
1 T. fresh rosemary, leaves only, finely chopped
1/2 c. chicken broth
1/2 c. cranberry sauce (you could use canned, but I used this, which I usually have in the fridge)
2 T. balsamic vinegar
Instructions
Preheat the oven to 400 and lightly spray a baking dish (I use a small cake pan lined with foil). Heat up a heavy skillet to medium-high heat and add the butter and oil, then sear the pork on all sides and sprinkle it all over with salt and pepper while it’s cooking.
Transfer the pork to the baking dish and bake for 15 to 20 minutes (a meat thermometer should register 155 in the thickest part) and then remove the meat from the oven and allow it to sit (rest) for 5 minutes before slicing it.
As the pork is baking, use the same skillet and saute the onion and rosemary until the onion softens, about 5 minutes. Add in the broth, cranberry sauce and vinegar and cook and stir the mixture until it all comes together and simmers long enough to thicken up a bit.
Once the pork has rested and is sliced, drizzle some of the sauce over top, put the rest in a small bowl to serve on the side and enjoy immediately!
- Category: Pork