Friday, May 7, 2010

Pork Loin with Cranberry Sauce

Thank you to Pioneer Woman for sharing her recipe for Pork loin with Cranberry Sauce. We had it for dinner on Monday and it was delicious. I have another pork meal that Stephen will eat now :D


1 whole Pork Tenderloin, Trimmed Of Fat
Salt and pepper, to taste
3 Tablespoons Olive Oil, Divided
3 Tablespoons Butter, Divided
½ whole Medium Onion
½ cups Red Wine (optional)
¾ cups Low Sodium Chicken Broth
½ a generous cup Cranberry Sauce - homemade or canned

Preheat oven to 425 degrees. Generously season pork tenderloin with salt and pepper.

Heat 2 tablespoons olive oil and 2 tablespoons butter in a heavy, oven-proof skillet over high heat. Sear tenderloin on all sides, using tongs to move it around.

Remove pan from heat and place in the oven for 10 to 15 minutes, or until thermometer inserted registers 155 to 160 degrees. Set pork on a cutting board to rest.

In a separate skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add onion and cook for a minute, then pour in wine (if using) and chicken broth. Add rosemary. Stir together, then add cranberry sauce. Heat mixture over medium heat and cook for two or three minutes. Add more chicken broth to achieve desired consistency.

Check seasoning and add more salt or pepper if needed. Slice pork loin and place on a platter. Spoon cranberry sauce over the top. Serve with mashed potatoes.

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