Pork Tenderloin with Balsamic Cranberry Sauce

Ingredients:
1 tablespoon Butter
1 8-oz pork tenderloin ; (up to 10 oz)
1/2 c onion ; chopped
1 tablespoon fresh rosemary ; chopped
1/2 c low-salt chicken broth
1/3 c whole berry cranberry sauce ; canned
1 tablespoon Balsamic vinegar

Instructions:


Preheat oven to 450. Melt ½ T 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 registers 155, about 10 minutes.

Meanwhile, melt remaining 1 T 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 2 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.