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Cranberry-Balsamic Glazed Pork Tenderloin

Kraft Memeber Recipe
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Makes: 8 servings Total Time: 40 min
Category: Dinner Entrees Sub Category: Pork Entrees

what you need
  • 6 Tbsp. European style butter (salted), separated in 1/2
  • 1 1/2 cups onion, chopped
  • 1 tsp. garlic, minced
  • 3 Tbsp. cornstarch
  • 2 pork tenderloin's (16 oz. each)
  • 1/4 cup balsamic vinegar
  • 1/2 cup water
  • 1/3 cup sugar
  • 1/4 tsp red pepper flakes
  • 1 tsp. salt
  • 2 tsp. fresh rosemary, chopped
  • 2 cups fresh or frozen whole cranberries
make it
Preheat oven to 375*F. Melt 3 Tbsp. butter in a large skillet over medium heat. Saute' onions and garlic until golden brown. Transfer to a small dish and combine with cornstarch.

Melt additional 3 Tbsp. butter in skillet; sear pork, evenly browning on ALL sides. Transfer pork to baking dish.

Deglaze skillet with vinegar. Stir in onion mixture, water, sugar, red pepper flake, salt, rosemary and cranberries. Cook mixture until the sauce thickens and the cranberries begin to split.

Pour sauce over pork and roast until thermometer inserted into center registers 155*F (about 25 minutes), baste and turn every 10 minutes. Slice pork and serve with sauce. Garnish with fresh rosemary sprigs.
Serve with mashed RED potatoes and use sauce as gravy!!!!!
Average Rating  (2)
Rated  by GailW09 on 3/2/2009 My husband and I LOVED the sauce. The meat was moist and tender. I used dried cranberries since I did not have fresh or frozen. We think the sauce would taste great with chicken, too. I will make again!
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