Beef, Pork and Lamb

Pork Tenderloin with Cranberry-Balsamic Sauce

Name: Pork Tenderloin with Cranberry-Balsamic Sauce
Yield: 8

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.

Prep

Cook

Servings

Level

Easy

Ingredients

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

Directions

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.