2 pounds Pork Tenderloin Trimmed
2 tablespoons pepper coarsely ground
4 teaspoons oil
1 each red onion peeled and chopped
1 cup dried cranberries
1/3 cup raspberry vinegar
1/3 cup chicken broth
1 tablespoon sugar
1/3 cup butter
Instructions
Trim fat from the pork and pat dry. Roll in pepper to coat evenly
Set an 11" frying pan with ovenproof handle over high heat. When the pan is hot, add 1 tablespoon oil and swirl to coat bottom. Add pork tenderloins (cut them crosswise to fit in the pan if needed). Turn as needed to brown on all sides, 5 to 7 minutes total.
Set the pan in a 400 degree oven; bake until a thermometer inserted in the center of the thickest part of the meat reaches 155 degrees, about 20 to 30 minutes. Remove from oven and let meat stand in a warm place for 5 minutes
Meanwhile, in a 1 to 1-1/2 quart pan over high heat, stir onion in the remaining 1 teaspoon oil until limp, about 5 minutes. Add cranberries, vinegar, broth and sugar; stir occasionally until liquid is reduced to about 2 tablespoons. This should take about 7 minutes. Reduce the heat to low; add butter and incorporate into the sauce.
Cut meat on the diagonal across the grain into 1/4 inch thick slices; arrange on 8 plates. Spoon sauce equally over and around the meat.
This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.
Yields: 8 Servings
Sunset Magazine, February 2001 Page 101
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