Pork Tenderloin With Balsamic-Cranberry Sauce

• 1 1/2 tablespoons butter
• 1 (8 -10 ounce) pork tenderloin
• 1/2 cup chopped onion
• 1 tablespoon chopped fresh rosemary
• 1/2 cup chicken broth
• 1/3 cup canned whole berry cranberry sauce
• 1 tablespoon balsamic vinegar

1. Preheat oven to 450u0b0F.
2. Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat.
3. Sprinkle pork with salt and pepper.
4. Sear pork on all sides, about 2 minutes.
5. Place skillet with pork in oven.
6. Roast pork until thermometer inserted into center registers 155u0b0F, about 10 minutes.
7. Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat.
8. Add onion and rosemary; saute until onion softens, about 3 minutes.
9. Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes.
10. Transfer pork to work surface.
11. Scrape any juices from large skillet into cranberry mixture.
12. Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes.
13. Season with salt and pepper.
14. Slice pork and serve with sauce.

butter, pork tenderloin, onion, rosemary, chicken broth, cranberry sauce, balsamic vinegar

Taken from www.food.com/recipe/pork-tenderloin-with-balsamic-cranberry-sauce-53133 (may not work)