Cranberry-Balsamic Glazed Pork Tenderloin
Makes:
8 servings
Total Time:
40 min
Submitted by:
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.
Notes
Serve with mashed RED potatoes and use sauce as gravy!!!!!
