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Peppered Pork Tenderloin with Cranberry-Onion Compote

Peppered Pork Tenderloin with Cranberry-Onion Compote
Watching your figure? This gluten free recipe has 137 calories, 1g of protein, and 8g of fat per serving. This recipe serves 8. This recipe covers 2% of your daily requirements of vitamins and minerals. A mixture of fat-trimmed pork tenderloins, cranberries, sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Rinse pork and pat dry; roll in pepper to coat evenly.
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2
Set an 11- to 12-inch frying pan with ovenproof handle over high heat. When pan is hot, add 1 tablespoon oil and swirl to coat bottom.
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3
Add pork (cut tenderloins crosswise to fit pan if necessary) and turn as needed to brown on all sides, 5 to 7 minutes total.
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4
Set pan in a 400 regular or convection oven; bake until a thermometer inserted in center of thickest part of meat reaches 155, 20 to 30 minutes.
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5
Remove from oven and let meat stand in a warm place about 5 minutes.
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6
Meanwhile, in a 1- to 1 1/2-quart pan over high heat, stir onion in remaining 1 teaspoon oil until limp, about 5 minutes.
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7
Add cranberries, vinegar, broth, and sugar; stir occasionally until liquid is reduced to about 2 tablespoons, about 7 minutes. Reduce heat to low.
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VinegarVinegar
BrothBroth
SugarSugar
8
Add butter and stir until melted and incorporated into sauce.
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SauceSauce
9
Cut meat on the diagonal across the grain into 1/4-inch-thick slices; arrange on 8 plates. Spoon sauce equally over and around meat.
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10
Add salt to taste.
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SaltSalt
DifficultyHard
Ready In45 m.
Servings8
Health Score0
Gluten Free
DietsGluten Free
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