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    Pork Tenderloin w/Onions & Cranberries


    Source of Recipe


    Cooking Light Magazine


    List of Ingredients


    • 2 (1 lb.) pork tenderloins, trimmed
    • 1 teaspoon salt, divided
    • 1/4 teaspoon freshly ground black pepper
    • 1 tablespoon olive oil
    • 3 cups (1/4 inch thick) sliced onion (about 3 medium)
    • 1 cup light beer
    • 1 cup chicken broth
    • 1/2 cup dried cranberries


    Instructions


    1. Sprinkle the pork with 3/4 teaspoon salt and pepper.
    2. Heat large skillet over medium-high heat and add pork.
    3. Cook 6 minutes, browning on all sides.
    4. Remove pork from pan.
    5. Add onion to pan, reduce heat and cook for 8 minutes or until browned.
    6. Remove onion from pan, sprinkle with remaining 1/4 teaspoon salt and set aside.
    7. Add beer to pan and cook 1 minute over high heat or until reduced to 1/2 cup.
    8. Return pork and onion to pan.
    9. Add broth and bring to boil.
    10. Cover, reduce heat and simmer 30 minutes.
    11. Stir in cranberries, cover and cook until pork is tender.
    12. Remove from heat and let stand for 5 minutes.
    13. Cut each tenderloin in slices and serve with onion and cranberry mixture.


    Final Comments


    8 servings
 

 

 

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