I’m baaaaack! It feels good to finally start being able to post on a regular basis again. I have so many wonderful recipes to share with you. To start off, I have this wonderful pork loin with cranberry sauce. Why share this one so quickly? It is so yummy – reminiscient of Thanksgiving – and on the table so quickly that I couldn’t believe it. I would serve this to weeknight company…if I ever had any. So what’s up this week? Haystacks, another wonderful pizza recipe, and cookies. Oh, the cookies.
1 whole Pork Tenderloin, Trimmed Of Fat
Salt And Pepper, to taste
3 Tablespoons Olive Oil, Divided
3 Tablespoons Butter, Divided
1/2 whole Medium Onion
1/2 cup Red Wine (optional)
3/4 cups Low Sodium Chicken Broth
1/2 cup (generous) Cranberry Sauce (homemade Or Canned Is Fine!)
Preheat oven to 425 degrees.
Generously season pork tenderloin with salt and pepper.
Heat 2 tablespoons olive oil and 2 tablespoons butter in a heavy, oven-proof skillet over high heat. Sear tenderloin on all sides, using tongs to move it around. Remove pan from heat and place in the oven for 10 to 15 minutes, or until thermometer inserted registers 155 to 160 degrees. Set pork on a cutting board to rest.
In a separate skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add onion and cook for a minute, then pour in wine (if using) and chicken broth. Add rosemary. Stir together, then add cranberry sauce. Heat mixture over medium heat and cook for two or three minutes. Add more chicken broth to achieve desired consistency.
Check seasoning and add more salt or pepper if needed.
Slice pork loin and place on a platter. Spoon cranberry sauce over the top.
Serve with mashed potatoes.
Source: Pioneer Woman