Pork Tenderloin with Balsalmic Cranberry Sauce

We make pork tenderloin almost once a week because it is so easy & it cooks fast, so I can get home from the gym at 8:30 and still be eating by nine (yep we eat WAY late). I am always looking for new marinades, sauces, etc. I made this tonight and it was wonderful. (I should note I made minor changes to the original recipe). Hope you guys enjoy!

Ingredients

• 1 1/2 tablespoons butter
• 1 16-ounce pork tenderloin
• 1 medium chopped yellow onion
• 1 tablespoon chopped fresh rosemary
• 1/2 cup canned low-salt chicken broth
• 1/2 cup canned whole berry cranberry sauce
• 1 tablespoon balsamic vinegar

Preparation

Preheat oven to 450°F. 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 165°F, about 15 minutes.

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 3 minutes.

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.