2poundspork tenderloin(2) 1-pound tenderloins (doesn’t have to be exact)
Kosher salt and freshly cracked black pepperto taste
2tablespoonsextra virgin olive oildivided
1tablespoonunsalted butter
¼cuponionchopped
½cupred wine
½cupchicken stockor broth
1 ½tablespoonsfresh rosemaryminced
½cupcranberry sauce
Instructions
Preheat oven to 400 degrees F.
Prep the Tenderloins for Cooking
Rinse the tenderloins under cold running water and blot dry with paper towels.
Trim any silverskin. (see notes).
Generously season the pork tenderloin with salt and pepper to taste.
Sear the Meat
Preheat a large, heavy oven-proof skillet over high heat.
Heat 1 tablespoon of the oil in the skillet.
Carefully add the meat to the skillet. Be careful. The hot oil may spatter!
Sear for about 3 minutes or until the meat is brown and releases from the skillet. Flip it over and sear the other side for about 3 minutes. Then roll it over on each side to brown all the way around. The meat will be brown on all sides, but the inside will still be raw.
Roast the Meat
Place the pan in the preheated oven and bake until the juices run clear and an instant-read thermometer registers between 145 and 150 degrees F; about 30 to 45 minutes.
Resting
Remove the tenderloins from the oven and place them on a carving board. Allow the pork to rest for 10 minutes, tented with foil.
Make the Cranberry Sauce
Heat the remaining tablespoon of oil and butter over medium heat in a clean skillet.
Add the onion and cook until translucent; about 3-5 minutes.
Pour in the wine and chicken stock.
Stir in the rosemary and cranberry sauce.
Simmer the sauce until it reduces by half; about 10-15 minutes. The sauce will become thicker the more it simmers.
Serving
Transfer the rested pork to a platter.
Pour over the cranberry sauce.
Slice and serve warm.
Notes
Buying Tenderloin: When shopping for pork tenderloin, make sure you get all-natural meat that has not been plumped or preseasoned. Anything besides natural pork will have too much sodium in it. We always shy away from those.Trimming Silverskin: If you look closely, you may see a shiny white sheen over certain areas of the meat. If you leave this connective tissue on, it can cause the meat to be tough and chewy, so it’s best to remove it before cookingSauce Consistency: For a thinner sauce, add more chicken stock to the sauce or add a little of the stock at a time for a thicker sauce.Serving: Alternatively, slice the meat before pouring the sauce over it.
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