My daughter made this recipe from Ree, the Pioneer Woman, for a Thanksgiving dinner and it sounded so delicious that I asked her to make it for our Christmas day dinner. She has made a few modifications. Find the original Pioneer Woman recipe on Ree’s website: http://thepioneerwoman.com/cooking/pork-loin-with-cranberry-sauce/.
Note: you need a heavy pan that can be used on the stove top as well as in the oven. Try a cast-iron skillet.
- 1 whole pork tenderloin
- salt and pepper
- 3 Tablespoons olive oil, divided use
- 3 Tablespoons butter, divided use
- 1/2 of a medium yellow onion, diced
- 1/2 cup red wine
- 3/4 cup chicken broth
- 1 can whole berry cranberry sauce
- 1 sprig rosemary, chopped fine
Heat oven to 425° F.
Rub salt and pepper into the pork loin.
Heat 2 Tablespoons olive oil and 2 Tablespoons butter in a heavy, oven-proof skillet (like a cast-iron skillet) over high heat on the stove top. Sear the tenderloin on all sides, using tongs to move it around. Remove pan from heat and place in the oven for 10 to 15 minutes, or until a meat thermometer inserted into the center of the meat registers 155-160° F.
Remove the pan from the oven, remove the meat from the pan and let it rest on a cutting board.
In a new skillet, heat 1 Tablespoon olive oil and 1 Tablespoon butter over medium heat on the stove top. Add onion and cook for one minute, then pour in wine and chicken broth. Add rosemary and stir together. Add cranberry sauce. Stir and heat the mixture over medium heat, cooking two or three more minutes.Add more chicken broth to achieve your own preferred consistency (thinner sauce versus heavier chutney-style). Add more salt and pepper if desired.
Slice the pork loin and place on a platter. Spoon the cranberry sauce over the top and serve.