Peppered Pork Tenderloin with Cranberry-Onion Compote

Peppered Pork Tenderloin with Cranberry-Onion Compote
Photo by James Carrier


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

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...

View full recipe at My Recipes


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