Peppered Pork Tenderloin with Cranberry-Onion Compote

Photo by James Carrier
Ingredients
- 2 tablespoons coarse-ground pepper
- 1 tablespoon sugar
- 1/3 cup fat-skimmed chicken broth
- 1/3 cup raspberry vinegar
- 1 cup dried sweetened cranberries
- 4 teaspoons salad oil
- 2 fat-trimmed pork tenderloins (1 lb. each)
- + 3 more ingredients
-
- Salt
- 1 red onion (6 oz.), peeled and chopped
- 1/3 cup butter or margarine
1. Rinse pork and pat dry; roll in pepper to coat evenly. 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. Add pork (cut tenderloins crosswise to fit pan if necessary) and turn as needed to brown on all sides...
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