this was such a delicious meal. i made a pork tenderloin with a cranberry sauce. the cranberry sauce had fresh rosemary and red wine in it. i served mashed sweet potatoes and roasted sugar snaps along with it. don't you know that was a pretty plate. for the cranberry sauce, add 1 bag of fresh cranberries, 1 cup of cranberry juice, 1 cup of maple syrup, and 3 tablespoons of fresh orange juice to a sauce pan. let it come to a boil and then reduce it for ten minutes. most of the cranberries with burst, but some with stay whole. in a separate skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. add 1/2 of a diced onion and cook for a few minutes, then pour in 1/2 cup red wine and 3/4 cups of low sodium chicken broth. add 2 tablespoons of fresh rosemary. stir together, then add the cranberry sauce. heat mixture over medium heat and cook for two or three minutes. add more chicken broth to achieve desired consistency. keep it warm while you cook the pork. heat the oven to 425 degrees. salt and pepper the pork tenderloin all over. this is of course, after you have trimmed all the excess fat and silver skin. on high heat, add 2 tablespoons of olive oil and 1 tablespoon of butter. once the pan is hot, add the pork. sear on all four sides. 2 minutes per side should do the trick. once you have a nice golden color, pop the pan with the pork into the oven. cook for 12-15 minutes. i always use a thermometer now to test my meat. i find it takes the guessing and assuming out of it. the pork should be at an internal temperature of 155-160. once it has gotten to this temp, take it out of the oven and let it rest for 10 minutes before you slice it. top it with the cranberry sauce and enjoy.
