I was looking through the freezer for something for dinner and grabbed a pork tenderloin. Then I found a recipe on epicurious.com for Pork Tenderloin with Balsamic-Cranberry Sauce. The only ingredient I was missing was the cranberry sauce. A trip the the grocery store and we were cooking. Now the recipe clearly says 10 minutes in the oven. I had read a review of the recipe and someone wrote that it took more like 20 minutes to reach the temperature. Mine took 30 minutes. It threw off the timing for the couscous and vegetable but I got over it as soon as I tasted the sauce. The Balsamic adds just the right flavor. We will be eating this again.
1 1/2 tablespoons butter
1 8- to 10-ounce pork tenderloin
1/2 cup chopped onion
1 tablespoon chopped fresh rosemary
1/2 cup canned low-salt chicken broth
1/3 cup canned whole berry cranberry sauce
1 tablespoon balsamic vinegar
Preheat oven to 450°F. Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat. Sprinkle pork with salt and pepper. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven. Roast pork until thermometer inserted into center registers 155°F, about 10 minutes.
Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat. Add onion and rosemary; sauté until onion softens, about 3 minutes. Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes.
Transfer pork to work surface. Scrape any juices from large skillet into cranberry mixture. Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes. Season with salt and pepper. Slice pork and serve with sauce.
Then there was dessert… A couple of days ago on the Proud Italian blog there was a post for Apple Wrapped Ricotta Tarts. I was sold. So I made them and they were very good. Mine did not come out as nice looking as the Proud Italian’s but I think the taste was probably spot on. I had a scoop of Ciao Bella Sorbet, Blackberry Cabernet Sorbetto. If you have a chance to try this flavor please do, you will not be disappointed.