My Holiday Favorites: Holiday Pork Tenderloin with Cranberry/Balsamic Reduction

This year we are trying something different for our Christmas dinner.  Usually we bring out the ham, pineapple rings and brown sugar/mustard glaze.  This year we are going to fix a scrumptious Pork Tenderloin.  I played around and created this Cranberry/Basalmic Reduction for the top ... and it tasted amazing.  The first time I fixed this dish, I served it with Microwaved Yams and Green Beans ... it was the perfect combination.  Tonight I am actually going to make the cranberry/balsamic reduction and drizzle it over turkey and dressing.

The other benefit of this meal is that the whole thing can be prepared in LESS than 30 minutes!!! 

Holday Pork Tenderloin with Cranberry/Balsamic Reduction

Serves 2

1-1/2             Tbsp               butter

1                      8-10oz           pork tenderloin

1/2                 cup                 chopped onion

1                      Tbsp               chopped fresh rosemary

1/2                 cup                 low-salt chicken broth

1/3                 can                 whole berry cranberry sauce

1                      Tbsp               balsamic vinegar

1.  Preheat oven to 450 degrees.  Melt 1/2 Tablespoon butter in heavy large ovenproof skillet over medium-high heat.  Sprinkle pork with salt and pepper.  Sear pork on all sides, about 2 minutes.  Place skillet with pork in oven.  Roast pork until thermometer inserted into center registers 155 degrees, about 10 minutes.

2.  Meanwhile, melt remaining 1 Tablespoon butter in heavy medium skillet over medium-high heat.  Add onion and rosemary; sauté until onion softens, about 3 minutes.  Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes.

3.  Transfer pork to work surface.  Scrape any juices from large skillet into cranberry mixture.  Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes.  Season with salt and pepper.  Slice pork and serve with sauce.