Pork Tenderloin with Cranberry-Balsamic Sauce

One of the more popular dinner recipes, this elegant meal packs a lot of flavor and can be thrown together without a lot of effort. Pork tenderloin is a smart choice any time of year, but topped with cranberries, its a festive choice for the holidays. Substitute cherry preserves during the summer season.








  • 3 Tablespoons Challenge European Style Butter
  • 1½ cups onion, chopped
  • 1 teaspoon garlic, pressed or minced
  • 1 Tablespoon cornstarch
  • 3 Tablespoons Challenge European Style Butter
  • 2 Pork Tenderloins (16 ounce each)
  • ¼ cup Balsamic vinegar
  • ½ cup water
  • ⅓ cup sugar
  • ¼ teaspoon red pepper
  • 1 teaspoon salt
  • 2 teaspoons fresh rosemary, chopped (or ¾ teaspoon dry whole rosemary)
  • 2 cups fresh or frozen whole cranberries


  • 1

    Preheat oven to 375°F. Melt 3 tablespoons butter in large skillet over medium heat. Sauté onions and garlic until golden brown. Transfer to a small dish and combine with cornstarch.

  • 2

    Melt additional 3 tablespoons butter in skillet; sear pork, evenly browning on all sides. Transfer pork to 11×7-inch baking dish.

  • 3

    Deglaze skillet with vinegar. Stir in onion mixture, water, sugar, red pepper, salt, rosemary and cranberries. Cook mixture until the sauce thickens and the cranberries begin to split.

  • 4

    Pour sauce over pork and roast until thermometer inserted into center registers 155°F (about 25 minutes). Baste and turn every 10 minutes. Slice pork and serve with sauce. Garnish with fresh rosemary sprigs.

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