Roast Pork Tenderloins with Cranberry-Port Sauce

• 3 tablespoons butter
• 2 cups chopped onions
• 4 garlic cloves, minced
• 3 teaspoons grated orange peel
• 1 1/2 teaspoons dried sage leaves
• 5 1/2 teaspoons dried thyme
• 2 cups canned low-salt chicken broth
• 1 1/2 cups cranberry juice cocktail
• 2 cups fresh or frozen (unthawed) cranberries (about 8 ounces)
• 1/2 cup sugar
• 1/4 cup tawny Port
• 1 tablespoon cornstarch
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons ground black pepper
• 3 1-pound pork tenderloins, excess fat trimmed
• 3 tablespoons vegetable oil

1. Melt butter in heavy large skillet over medium-high heat.
2. Add onions; saute until golden, about 8 minutes.
3. Add garlic, 1 1/2 teaspoons orange peel, sage, and 1 teaspoon thyme; stir 1 minute.
4. Add broth and cranberry juice; simmer until mixture is reduced to 2 1/2 cups, about 8 minutes.
5. Strain sauce into heavy medium saucepan, pressing on solids with back of spoon.
6. Add cranberries and sugar; boil just until berries pop, about 5 minutes.
7. Mix Port and cornstarch in small bowl to blend.
8. Add to sauce; boil until sauce thickens, about 1 minute.
9. Season to taste with salt and pepper.
10. (Cranberry sauce can be made 1 day ahead.
11. Cover and refrigerate.)
12. Mix remaining 4 1/2 teaspoons thyme, 1 1/2 teaspoons salt, and 1 1/2 teaspoons pepper in small bowl.
13. Place pork in large baking dish.
14. Pat dry with paper towel.
15. Brush with 2 tablespoons oil.
16. Rub thyme mixture over pork.
17. (Can be prepared 1 day ahead.
18. Cover and refrigerate.)
19. Preheat oven to 400F.
20. Heat remaining 1 tablespoon oil in heavy large ovenproof skillet over high heat.
21. Add pork and cook until brown, turning frequently, about 5 minutes.
22. Transfer skillet to oven and roast pork until instant-read thermometer inserted into thickest part of pork registers 150F, about 20 minutes.
23. Transfer pork to platter; cover to keep warm.
24. Add cranberry sauce and remaining 1 1/2 teaspoons orange peel to same skillet and bring to simmer, stirring frequently.
25. Cut pork into 1/2-inch-thick diagonal slices.
26. Divide slices among 8 plates.
27. Drizzle sauce over and serve.

butter, onions, garlic, sage, thyme, chicken broth, cranberry juice cocktail, cranberries, sugar, tawny port, cornstarch, salt, ground black pepper, pork, vegetable oil

Taken from www.epicurious.com/recipes/food/views/roast-pork-tenderloins-with-cranberry-port-sauce-105646 (may not work)