Cranberry Pork Tenderloin

• Gluten free

• Meat

  • 1 lb Pork tenderloin

• Produce

  • 2 Shallots
  • 1 tbsp Thyme

• Canned Goods

  • 1/2 cup Chicken broth

• Condiments

  • 1 cup Berry cranberry sauce, whole

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1 tsp Italian seasoning
  • 1 tsp Kosher salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 3 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 1/2 cup Red wine, dry

Found on thecrumbycupcake.com

Description

Ingredients

• 1 pound pork tenderloin, trimmed
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 3 Tablespoons olive oil, separated
• 3 Tablespoons unsalted butter, separated
• 2 shallots, chopped
• ½ cup dry red wine
• ½ cup chicken broth
• 1 Tablespoon thyme
• 1 cup whole-berry cranberry sauce

Directions

• Preheat oven to 425 degrees F. Pat the pork dry pierce all over with a fork. Drizzle with 1 Tablespoon olive oil, then season with Italian seasoning, salt & pepper.
• Heat 1 Tablespoon olive oil and 2 Tablespoons butter in a cast iron skillet set over medium-high heat. Add pork and sear on all sides, which should take no more than 5 minutes.
• Place in the preheated oven and roast uncovered at for 13-15 minutes, flipping the tenderloin over halfway through baking. Use a meat thermometer to check internal temperature, removing it from the oven when the center of pork registers 145-155 degrees F. Transfer to a cutting board and let meat rest 5-10 min. Slice and serve with cranberry sauce.
• While tenderloin is roasting, make the sauce. Melt remaining butter and oil in a saucepan set over medium heat. Saute shallots 4-5 minutes, then add wine and simmer until it reduces by half. Add broth and thyme, stirring to combine.
• Stir in cranberry sauce and simmer until pork is removed from oven. After moving tenderloin to cutting board, transfer ¼ cup of pork drippings to the sauce. Allow sauce to cook 2-3 minutes more, adding more broth until desired consistency is reached.