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Holiday Pork Tenderloin

Holiday Pork Tenderloin


  • 1 1/2 tablespoons butter
  • 1 (8-10 ounce) pork tenderloins
  • 1/2 cup chopped onions
  • 1 tablespoon chopped fresh rosemary
  • 1/2 cup chicken broth
  • 1/3 cup canned whole-berry cranberry sauce
  • 1 tablespoon balsamic vinegar


Preheat oven to 450°F. Melt 1/2 tablespoon butter in heavy large ovenproof 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 center registers 155°F, about 10 minutes. Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat. Add onion and rosemary; sauté until onion softens, about 3 minutes. Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes. Transfer pork to work surface. Scrape any juices from large skillet into cranberry mixture. Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes. Season with salt and pepper. Slice pork and serve with sauce.

Recipe Submitted by:
{HWTM} Elizabeth L
- Pittsburgh,PA

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