Cranberry-Balsamic Pork Skillet

• 1 lb. pork tenderloin
• 1 T. oil, divided
• 2 T. finely chopped red onions
• 1/4 t. minced garlic
• 1/3 c. orange juice
• 1/4 c. sugar
• 1 1/2 c. fresh cranberries
• 3 T. classic balsamic vinaigrette dressing made with extra virgin olive oil

1. 1. Cut meat into 4 pieces; place, cut sides down, on cutting board. Flatten to 1 1/2 in. thickness. Heat 2 t. oil in large skillet on med-high heat. Add meat; cook 18-20 min. or until done, turning occasionally. Transfer to plate; cover to keep warm.
2. 2. Heat remaining oil in skillet. Add onions and garlic, cook and stir 30 sec. Stir in orange juice; bring to boil, stirring frequently to scrape browned bits from botttom of skillet. Add sugar; cook and stir 30 sec. or until dissolved. Stir in cranberries; return to boil. Simmer on med-low heat 5 min. or until cranberries are tender. Stir in dressing; simmer 1 min.
3. 3. Serve meat topped with sauce.

pork tenderloin, oil, red onions, garlic, orange juice, sugar, fresh cranberries, classic balsamic vinaigrette

Taken from www.epicurious.com/recipes/member/views/cranberry-balsamic-pork-skillet-52562491 (may not work)