Rosemary Pork Tenderloin with Cranberry sauce

This one I just love. It takes a bit of time, but is really simple. We were staying at a friend's cottage, so were just hanging around relaxing all day - perfect for this recipe. The sauce I think tastes best with fresh cranberry sauce, but you can used canned as well. We fed 4 adults with two tenderloins, plus some side salads. I cooked the pork to an internal temp of 155 deg, although there are varying opinions on this. The Canadian Food Inspection Agency recommends 160, while the USDA lowered its guidelines to 145. Don't forget to let the meat rest a few minutes. Once again, I forgot to take a good picture so I found one that closely resembles what I ended up with.

Rosemary Pork Tenderloin with Cranberry Sauce

Next time: I saw one recipe that substituted blueberries for the cranberries, and thyme for the rosemary

Me: 9/10
SO: 8/10
SSO: 5/10


Rosemary Pork Tenderloin with Cranberry sauce
This will feed 4 adults as a main.
Ingredients

• Two pork tenderloins
• a medium onion, diced
• 2 Tbsp fresh rosemary leaves
• freshly ground salt & pepper
• 1/2 cup of wine for deglazing
• 1 cup or so of either ready-made cranberry sauce, or make fresh (follow the instructions on the side of a package of fresh berries, but essentially simmer the berries with 1 cup sugar and 1 cup water for 15-20 minutes)

Method

1. Put the oven on to 425. Generously sprinkle salt & pepper on all sides of the tenderloins.  Heat some butter in an oven-proof pan, and sear pork on all sides. Pop in the oven for 15-20 minutes, but check internal temp once in a while since the tenderloins vary in size. Should be 155 deg, although it depends on who you ask.
2. Once the pork is done, transfer to a cutting board and let rest for a few minutes.  I covered with foil to keep it warm. Put the hot pan on the stove (don't forget it's hot!), and quickly put in a large pat of butter and start cooking the onions. After a minute or two, add the rosemary and the wine, and scrape up the tasty bits on the bottom of the pan. Stir in the cranberry sauce and mix around. Slice the pork and serve with the sauce ladled on top.