Pork Tenderloin With Cranberry Sauce

• 2 pork tenderloins (1 pound each)
• Salt and pepper to taste
• 2 teaspoons butter
• 1 can (14 ounces) whole-berry cranberry sauce
• 1/2 cup cranberry juice
• 1/3 cup heavy whipping cream
• 1/4 cup burgundy wine or additional cranberry juice
• 1-1/2 teaspoons cornstarch
• 1/4 cup unsweetened apple juice

1. Cut tenderloins into 1/2-in. slices; flatten to 1/4-in. thickness. Sprinkle with salt and pepper. In a skillet over medium-high heat, brown pork on both sides in butter in batches. Remove and keep warm.
2. In a bowl, combine the cranberry sauce, cranberry juice, cream and wine or additional juice. Pour into the skillet; simmer, uncovered, for 7-10 minutes or until reduced by half. Combine cornstarch and apple juice until smooth; gradually stir into cranberry mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Pour over pork.

pork, salt, butter, wholeberry, cranberry juice, heavy whipping cream, burgundy wine, cornstarch, apple juice

Taken from www.tasteofhome.com/recipes/pork-tenderloin-with-cranberry-sauce/ (may not work)