Peppered Pork Tenderloin with Cranberry-Onion Compote

Ingredients

• 1 red onion (6 oz.), peeled and chopped
• 2 tablespoons coarse-ground pepper
• ¹/₃ cup raspberry vinegar
• 2 fat-trimmed pork tenderloins (1 lb. each)
• Salt
• 4 teaspoons salad oil
• ¹/₃ cup butter or margarine
• + 3 more ingredients
• • ¹/₃ cup fat-skimmed chicken broth
  • 1 tablespoon sugar
  • 1 cup dried sweetened cranberries

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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