A delightful pork tenderloin recipe enhanced with a tangy cranberry reduction sauce.
Preheat your oven to 450°F.
Ensure the oven is fully preheated for even cooking.
Melt half the butter in a large ovenproof skillet over medium-high heat.
Use a skillet that can go directly from stovetop to oven.
Season the pork tenderloin with salt and pepper, then sear it on all sides in the skillet.
Searing locks in the juices and adds a flavorful crust.
Transfer the skillet to the oven and roast the pork until the internal temperature reaches 155°F, about 10 minutes.
Use a meat thermometer to ensure perfect doneness.
While the pork is roasting, melt the remaining butter in a medium skillet over medium-high heat.
Use medium heat to avoid burning the butter.
Add the onion and rosemary to the skillet and sauté until the onion softens, about 3 minutes.
Stir frequently to prevent sticking.
Add the chicken broth, cranberry sauce, and balsamic vinegar to the skillet, whisking until the cranberry sauce melts.
Whisking ensures a smooth sauce.
Boil the sauce until it reduces and thickens enough to coat the back of a spoon, about 6 minutes.
Keep an eye on the sauce to avoid over-reducing.
Remove the pork from the oven and let it rest for a few minutes before slicing.
Resting allows the juices to redistribute.
Slice the pork and serve it with the cranberry reduction sauce drizzled over the top.
Garnish with fresh rosemary for a touch of elegance.
Continue in our app for the best experience
