via foodie bride
1 cup whole cranberries
1 cup water
2 Tbsp sugar
1 Tbsp olive oil
1 1/2 lbs pork tenderloin
salt
pepper
1 Tbsp butter
1/2 cup chopped shallot
1 clove garlic, minced
1 Tbsp chopped fresh rosemary
1 cup chicken broth
2 Tbsp balsamic vinegar
Bring water, sugar, and cranberries to a boil and simmer for about 15 minutes, until the berries and most of the water cooks off, leaving a homemade whole-berry cranberry sauce.
Preheat oven to 400. Add olive oil to an oven-proof saute pan over medium-high heat.
Pat pork loin with paper towels to dry. Season liberally with with salt and pepper and place in pan.
Sear pork on all sides and place pan in the oven.
Roast until thermometer inserted into center registers 155, about 20 minutes. Let meat rest in the pan for 5 minutes and then transfer to a plate and tent with foil.
Sear pork on all sides and place pan in the oven.
Roast until thermometer inserted into center registers 155, about 20 minutes. Let meat rest in the pan for 5 minutes and then transfer to a plate and tent with foil.
Place pan over medium-high heat and add butter, shallot, and rosemary. Cook until shallots are soft, about 3 minutes. Add garlic and cook for 1 minute more. Add broth and scrape up the bits from the bottom and sides of the pan. Add cranberry sauce and vinegar and bring to a boil, reducing heat to medium-low and simmering for ~15 minutes, until sauce has thickened. Slice tenderloin to desired thickness and serve with sauce.
