From Bon Appetit!

Pork Tenderloin with Balsamic-Cranberry Sauce

1 1/2 tablespoons butter

1 8-10 oz pork tenderloin

1/2 cup onion -- chopped

1 tablespoon fresh rosemary -- chopped

1/2 cup canned low-salt chicken broth

1/3 cup canned whole cranberry sauce

1 tablespoon balsamic vinegar

Preheat oven to 450. 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, 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.

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