Peppered Pork Tenderloin with Cranberry-Onion Compote

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

Ingredients

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

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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