* 2 tablespoons olive oil, divided
* 1 (1 lb) pork tenderloin
* 1/2 teaspoon sea salt
* 1/2 teaspoon freshly ground black pepper
* 1 small onion, diced
* 2 cloves garlic, minced
* 1/2 cup chicken broth
* 1/2 cup whole-berry cranberry sauce
* 2 teaspoons fresh rosemary, chopped
* 1 tablespoon balsamic vinegar
1. Preheat oven to 350 degrees and lightly oil a 9x13 baking pan.
2. In a large skillet, heat oil over medium-high heat; lay pork tenderloin on work surface and season pork with salt and pepper. When skillet comes up to heat, lay pork tenderloin in the skillet and brown lightly on all sides.
3. Remove the pork from the skillet and set in prepared pan.
4. Into the skillet, put the onion, reduce the heat, and cook until softened, then add the garlic, and cook for about 30 seconds to 1 minute or until garlic softens, being careful not to burn.
5. Pour into the skillet the chicken broth, cranberry sauce, rosemary, and vinegar, and cook for 2 or three minutes until hot, stirring often.
6. Pour this sauce over the pork in the baking pan and bake, uncovered, until pork tenderloin is done, about 20 to 25 minutes. Use a meat thermometer and make sure it registers about 150 degrees.
7. Remove from oven and let the pork rest for 8 to 10 minutes at room temperature.
8. Slice and serve with sauce spooned over the top of each piece.
I always have fun figuring out new ways to use up leftover cranberry sauce. This recipe is one of the tastiest. I love the combination of cranberry and rosemary, which are each, on their own, classic complements for pork, but together they are awesome!
If you want just a touch of sweet to complement the savory, you can whisk in a sprinkle of brown sugar when you're heating the ingredients. Taste first before you add it to make sure your balsamic vinegar isn't sweet enough already. Enjoy!