This was a fabulous pork dish. I actually made it around the holidays and the colors and flavors do lend well for a nice holiday dish. But, this is so good that you want to eat it all year long!
1 cup whole cranberries
1 cup water
2 Tbsp sugar (more to taste, if desired)
1 Tbsp olive oil
1 1/2 lbs pork tenderloin
1 Tbsp butter
1/2 cup chopped shallot (or onion)
1 clove garlic, minced
1 Tbsp chopped fresh rosemary
1 cup chicken broth
2 Tbsp balsamic vinegar
Bring cranberries, water, and sugar to a boil then reduce heat and simmer for about 15 minutes, until the berries are softened and most of the water has cooked off, leaving a homemade cranberry sauce.
Preheat the oven to 400. Add olive oil to an over-proof saute pan (I used a Dutch oven) over medium-high heat. Rinse the tenderloin and pat dry. Season liberally with salt and pepper and place pork in pan. Sear the tenderloin on all sides and place the pan in the oven. Roast until a thermometer placed in the center of the meat registers 155, about 20 minutes.
When cooked, remove the pork from oven and let rest in the pan for 5 minutes. Transfer to a plate and tent with foil.
Place the pan over medium-high heat and add butter, shallots, and rosemary. Cook until shallots are softened, about 3 minutes. Add garlic and cook for 1 minute. Add broth and cook, scraping up the bits from the bottom and sides of the pan. Add cranberry sauce and balsamic vinegar and bring mixture to a boil. Reduce heat to medium-low and simmer for about 15 minutes, until sauce has thickened.
Slice tenderloin and serve topped with cranberry-balsamic sauce. Garnish with additional rosemary.
Adapted from: Confections of a Foodie Bride