KMTR-NBC Channel 16
October 17, 2002
Morning Show with Kimberly Walters and Tim Joyce

Chef Becky prepared a delicious pork tenderloin dish with Morning Show hosts Kimberly Walters and Tim Joyce. The pork tenderloin was seared in a hot skillet and then finished in the oven. The tenderloin is then sliced into medallions and served with the reduced balsamic vinegar, cranberry, and fresh rosemary sauce.

Pork Tenderloin with Balsamic Cranberry Sauce

1 1/2 tablespoons butter or oil
1 14-ounce pork tenderloin
1/2 cup chopped onion
1 1/2 tablespoon chopped fresh rosemary
3/4 cup chicken broth
3/4 cup canned whole berry cranberry sauce
2 tablespoons balsamic vinegar

Preheat oven to 450°F. Melt 1/2 tablespoon butter or oil in a heavy large ovenproof skillet over medium-high heat. Sprinkle pork with salt and pepper. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven. Roast pork until thermometer inserted into center registers 165°F, about 10 minutes.

Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat. Add onion and rosemary; sauté until onion softens, about 3 minutes. Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes.

Transfer pork to work surface. Scrape any juices from large skillet into cranberry mixture. Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes. Season with salt and pepper. Slice pork and serve with sauce.