This is a recipe we received with a bottle of wine through the Sunset magazine wine club. Love the wine club and love every recipe I have tried so far! This felt like a dinner that would be great around the Holidays. I’m going to try and remember it for next year!
2 tbsp. Olive Oil, divided
1 pork tenderloin (about 1 lb)
1/2 tsp each kosher salt and pepper
1 small red onion, diced
2 garlic cloves, minced
1/2 cup reduced-sodium chicken broth
1/2 cup whole-berry cranberry sauce
2 tsp minced fresh rosemary leaves
1 tbsp balsamic vinegar
1. Preheat oven to 350. In a large frying pan, heat 1 tbsp oil over medium-high heat. Season pork with salt and pepper; brown lightly all over, about 5 minutes.
2. Transfer pork to a foil-lined 9 by 13 baking pan. Add remaining 1 tbsp oil to frying pan, reduce heat to medium, and add onion. Cook, stirring often, until softened, 3 minutes. Add garlic; cook 1 minute, then pour in chicken broth, cranberry sauce, rosemary, and vinegar. Cook 2 minutes.
3. Pour hot cranberry sauce over pork and bake, uncovered, until an instant-read thermometer inserted into center of meat registers 160, about 20 minutes*. Let pork rest 10 minutes, then slice and serve with sauce.
*It took about 30 minutes for the pork to reach 160.