- 2/3 cup red wine
- 1/2 cup sweetened dried cranberries
- 1-11/2 pounds pork tenderloin
- Olive oil
- Salt and freshly ground black pepper
- 2 large shallots, diced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 cup low-sodium chicken broth
- 2 tablespoons balsamic vinegar
- 2 tablespoons unsalted butter
Preheat oven to 450°F.
Bring wine to a boil in a small saucepan. Remove from heat, add cranberries and set aside.
Pat pork dry with paper towels. Rub lightly with olive oil and season with salt and pepper. Heat a large skillet over medium-high heat. Add enough oil to just coat bottom of pan. Add pork and brown on all sides. Move pork to a baking sheet and bake until just cooked through, about 10 minutes. Remove from oven, transfer to cutting board and tent with foil.
While pork is in the oven, return skillet to medium-high heat. Add shallot, rosemary, thyme about 1 tablespoon of oil. Sauté until shallot is just tender. Add broth, vinegar, and the wine-and-cranberry mix. Bring to a boil. Boil until sauce has reduced by about half. Remove from heat and add butter. As butter melts, gently stir to combine.
Season to taste with salt and pepper. Slice pork and serve with sauce.