Elegant Entree: Pork Tenderloin with Balsamic-Cranberry Sauce

I've been experimenting with some different recipes, some of which have turned out well, some of which haven't, like a Rogan Josh recipe I tried -- it was good for my first Indian food but it could've been better.  I'd rather not post so-so recipes here.  I've also been solidifying and trying to perfect some of my go-to recipes, like a Mexican Lasagna which I'll add to this blog soon.  I've been looking for a good pork tenderloin recipe and found this one that incorporates cranberries and onions.  Sounded like a perfect fall recipe to me!  And it was.  Not only is this a delicious combination of ingredients for fall, but it's an easy, elegant dish.  If you serve this for dinner, your guests will certainly be impressed.  I served this the other night for dinner with acorn squash, which I simply cut in half and steamed in the microwave for about 5-7 minutes, adding some butter when it was done.  You could also add a side of rice and/or even a nice sweet cornbread (here's my go-to cornbread recipe: http://cookinginclarendon.blogspot.com/2009/09/moms-cornbread.html).  This is one dish I'm definitely making again soon.

Pork Tenderloin with Balsamic-Cranberry Sauce
(Courtesy of Bon Appétit, November 1998)
http://www.epicurious.com/recipes/food/views/100314?mbid=ipapp

Ingredients:
1 1/2 tablespoons butter
1 8- to 10-ounce pork tenderloin
1/2 cup chopped onion
1 tablespoon chopped fresh rosemary (I used about 2 tsp. dried rosemary.)
1/2 cup canned low-salt chicken broth
1/3 cup canned whole berry cranberry sauce
1 tablespoon balsamic vinegar

Method:
Preheat oven to 450 degrees.  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 degrees, about 10 minutes.  (Mine took about 25 minutes to roast.)

Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat.  Add onion and rosemary; saute 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.