If you have cranberry sauce leftover after Thanksgiving, use a little bit to make this delicious dinner. Or just snag a can of whole berry cranberry sauce at the grocery store. Since it's cooked into the sauce, it won't make much difference if you use the canned stuff.
Pork Tenderloin with Balsamic-Cranberry Sauce
Adapted from Bon Appetit
1 tablespoon olive oil
1 8- to 10-ounce pork tenderloin
Salt and pepper
1/4 teaspoon poultry seasoning (I think chopped rosemary would also be nice)
1 tablespoon butter
1/2 cup chopped onion
1/2 cup low-sodium chicken broth
1/2 cup cranberry sauce
1 tablespoon balsamic vinegar
Preheat oven to 425 degrees. Heat olive oil in a skillet over medium-high heat. Sprinkle pork with salt, pepper, and poultry seasoning. Sear pork until it is browned on all sides, about 2-3 minutes per side. Transfer pork to a baking sheet. Roast pork in the oven until a thermometer inserted into the center reaches 135-140 degrees, about 10-15 minutes. Transfer the pork to a cutting board, tent with foil, and let rest until it reaches an internal temperature of 145-150 degrees, about 10 minutes.
Meanwhile, over medium-high heat, melt butter in the same skillet you cooked the pork in. Add the onion and saute until it softens, about 4-5 minutes. Add broth, cranberry sauce, and vinegar. Whisk until cranberry sauce melts, about 2 minutes.
While the pork continues to rest, pour any juices from the baking sheet into the cranberry sauce in the skillet. Boil until the sauce has reduced enough to coat the spoon thickly, about 6 minutes. Season with salt and pepper. Slice the pork and serve with sauce.