Saturday, April 22, 2006

Pork Tenderloin with Cranberry Balsamic Sauce

3 tablespoons butter
1 1/2 cups onions, chopped
1 teaspoon garlic, pressed
3 tablespoons butter
2 pork tenderloins, 16 ounces each
1/4 cup balsamic vinegar
1/2 cup water
1/3 cup sugar
1/4 teaspoon red pepper (cayenne)
1 teaspoon salt
2 teaspoons fresh resemary, chopped
2 cups fresh or frozen whole cranberries
1 tablespoon cornstarch

Preheat oven to 375 degrees. Melt 3 tablespoons butter in a large skillet over medium heat. Saute onions and garlic until golden brown. Transwer to a small dish and cmobine with teaspoon of cornstarch. Melt additional 3 tablespoons of butter in skillet; sear pork, evenly browning on all sides. Transfer pork to baking dish. Deglaze skillet with vinegar. Stir in onion mixture, water, sugar, red pepper, salt rosemary, and cranberries. Cook mixture until the sauce thickens and the cranberries begin to split. Pour sauce over pork and roast until thermometer inserted into center registers 140 degrees, basting and turning every 10 minutes. Let pork rest 10 minutes, slice and serve with sauce.

Serves 8-10

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