Cranberry Pork Tenderloin

• 2 tablespoons olive oil, divided
• 1 pork tenderloin (about 1 lb.)
• 1/2 teaspoon coarse kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1/2 cup reduced-sodium chicken broth
• 1/2 cup whole-berry cranberry sauce
• 2 teaspoons minced fresh rosemary
• 1 tablespoon balsamic vinegar

1. Preheat oven to 350u0b0. In a large frying pan, heat 1 tbsp. oil over medium-high heat. Season pork with salt and pepper; brown lightly all over, about 5 minutes.
2. Transfer pork to a foil-lined 9- by 13-in. baking pan. Add remaining 1 tbsp. oil to frying pan, reduce heat to medium, and add onion. Cook, stirring, until softened, 3 minutes. Add garlic; cook 1 minute, then pour in chicken broth, cranberry sauce, rosemary, and vinegar. Cook 2 minutes.
3. Pour hot cranberry sauce over pork and bake, uncovered, until an instant-read thermometer inserted into meat registers 160u0b0, about 20 minutes. Let pork rest 10 minutes, then slice and serve with sauce.
4. Note: Nutritional analysis is per serving.

olive oil, pork tenderloin, coarse kosher salt, freshly ground black pepper, red onion, garlic, chicken broth, wholeberry, fresh rosemary, balsamic vinegar

Taken from www.myrecipes.com/recipe/cranberry-pork-tenderloin (may not work)