cat lover
07-03-2006, 09:28 AM
1 1/2 tsp dried thyme
1/4 tsp salt
1/8 tsp pepper
1 (1 lb) pork tenderloin, trimmed of any visible fat
1 tsp olive oil
1 (14 oz) can reduced sodium beef broth
3 tbsp balsamic vinegar
1/2 cup frozen cranberries, thawed
1/4 cup canned crushed berry caranberry sauce
Preheat oven to 400 degrees. Sprinkle 1 tsp thyme, 1/8 tsp salt, and the pepper on the pork. Heat oil in ovenproof skillet and add pork, turning to brown on all sides. Place skillet in oven and bake 18-20 minutes or till pork reaches internal temp of 155 degrees. Remove from skillet and cover with foil and let rest. Place skillet on medium high heat and add broth, vinegar, and scrape the pan. Bring to a boil and boil 5 minutes or till reduced by half. Stir in cranberries and cook till they pop, about 2 mionutes. Stir in cranberry sauce and remaioning 1/8 tsp salt and reamining 1/2 tsp thyme. Serve sliced into thin pieces topped with sauce. Serves 4
1/4 tsp salt
1/8 tsp pepper
1 (1 lb) pork tenderloin, trimmed of any visible fat
1 tsp olive oil
1 (14 oz) can reduced sodium beef broth
3 tbsp balsamic vinegar
1/2 cup frozen cranberries, thawed
1/4 cup canned crushed berry caranberry sauce
Preheat oven to 400 degrees. Sprinkle 1 tsp thyme, 1/8 tsp salt, and the pepper on the pork. Heat oil in ovenproof skillet and add pork, turning to brown on all sides. Place skillet in oven and bake 18-20 minutes or till pork reaches internal temp of 155 degrees. Remove from skillet and cover with foil and let rest. Place skillet on medium high heat and add broth, vinegar, and scrape the pan. Bring to a boil and boil 5 minutes or till reduced by half. Stir in cranberries and cook till they pop, about 2 mionutes. Stir in cranberry sauce and remaioning 1/8 tsp salt and reamining 1/2 tsp thyme. Serve sliced into thin pieces topped with sauce. Serves 4