Peppered Pork Tenderloin with Cranberry-Onion Compote
Peppered Pork Tenderloin with Cranberry-Onion Compote is a gluten free recipe with 8 servings. This recipe covers 2% of your daily requirements of vitamins and minerals. One serving contains 137 calories, 1g of protein, and 8g of fat. From preparation to the plate, this recipe takes around 45 minutes. If you have salt, salad oil, onion, and a few other ingredients on hand, you can make it.
Instructions
Rinse pork and pat dry; roll in pepper to coat evenly.
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.
Add pork (cut tenderloins crosswise to fit pan if necessary) and turn as needed to brown on all sides, 5 to 7 minutes total.
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.
Remove from oven and let meat stand in a warm place about 5 minutes.
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.
Add cranberries, vinegar, broth, and sugar; stir occasionally until liquid is reduced to about 2 tablespoons, about 7 minutes. Reduce heat to low.
Add butter and stir until melted and incorporated into sauce.
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.