Pork with Cranberry Balsamic Sauce
Pork with Cranberry Balsamic Sauce
Double the sauce if you are cooking more than one pork tenderloin. You won't be sorry!
ingredients
1 1/2 tablespoons butter
1 or two pork tenderloins (or try with pork loin or pork loin chops)
1/4 cup finely chopped onion
1 Tbsp. chopped fresh rosemary
1/2 cup canned low-salt chicken broth
1/3 cup canned whole berry cranberry sauce
1 or 2 Tbsp. balsamic vinegar (I prefer 2 Tbsp.)
Salt and pepper, to taste
method
Preheat oven to 450° F.
Melt 1/2 tablespoon butter in heavy large oven-proof skillet over medium-high heat. Sprinkle pork with salt and pepper. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven. Roast pork until thermometer inserted into centre registers 155° F, about 10-20 minutes, depending on the size of your pork.
(*You can prepare the sauce while the pork is in the oven or even well ahead, if you prefer or you don't want to be cooking the sauce last minute. The sauce will then be ready by the time the pork comes out of the oven. If you're not in a hurry, it's nice to deglaze the pork roasting pan to make the sauce. It's gives it a bit of extra flavour, which is why you might prefer to do it that way).
Remove skillet from oven. Remove pork to a plate and wrap in foil to keep warm. Melt remaining 1 Tbsp. butter in skillet over medium-high heat. Add onion and rosemary and sauté until onion softens, about 3 minutes. Add broth, cranberry sauce and balsamic vinegar and whisk until cranberry sauce melts, about 2 minutes. Boil until sauce has reduced enough to coat spoon thickly, about 5 minutes (or longer, if you've doubled the sauce). Season with salt and pepper.
Transfer pork to cutting surface and add any juice on the plate to the cranberry sauce. Slice pork and place on a plate. Spoon a "stripe" of sauce down the middle of the pork. If you used fresh rosemary, grab a sprig and place it on top. If not, a sprinkling of something green (parsley, or even dried rosemary) will brighten up the plate. Serve any extra sauce on the side.
This is nice served with mashed potatoes or rice.
http://www.fortysomething.ca/2009/12/pork_with_cranberry_balsamic_s.php