Ingredients
Scale
- 1 whole Pork Tenderloin, Trimmed Of Fat (I used a pork loin roast)
- Salt And Pepper (to Taste, I used kosher salt and freshly ground black pepper)
- 3 Tablespoons Olive Oil, Divided
- 3 Tablespoons Butter, Divided
- ½ whole Medium Onion
- ½ tsp. dried rosemary
- ¾ cups Low Sodium Chicken Broth
- 1 cups (generous) Cranberry Sauce (homemade Or Canned Is Fine! I used my homemade)
Instructions
- Preheat oven to 425 degrees.
- Generously season pork tenderloin with salt and pepper, be really generous.
- Heat 2 tablespoons olive oil and 2 tablespoons butter in a heavy, oven-proof skillet over medium-high heat. Sear tenderloin on all sides, using tongs to move it around. If you don’t have an oven proof skillet, just use a regular skillet, then transfer to an oven safe dish.
- Remove pan from heat and place in the oven for 10 to 15 minutes, or until thermometer inserted registers 155 to 160 degrees. (Since I used a pork loin roast that was a little icy it took more like 30-40 minutes to cook mine to 155 degrees) Set pork on a cutting board to rest (I let it rest for about 5 minutes).
- In a separate skillet while the pork loin cooks, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add onion and cook for a minute or so until slightly tender 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 cranberry sauce to achieve desired consistency.
- Check seasoning and add more salt or pepper if needed (I did taste the sauce and added some salt and pepper).
- Slice pork loin and place on a platter. Spoon cranberry sauce over the top.
