Ingredients
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1 (2.5 lb) pork tenderloin
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2 tbsp canola oil, divided
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1 small red onion, finely chopped
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1 tbsp chopped fresh sage
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1 tbsp chopped fresh rosemary
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1 (14 oz) can jellied cranberry sauce
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1/2 cup low-sodium chicken broth
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1 tbsp whole grain mustard
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Chopped parsley, to serve
Steps
1
Preheat oven to 400°F. Season the pork with salt and pepper. In a 12-inch skillet, heat 1 tbsp oil on high. Add pork and cook 5–7 min., turning occasionally, until browned on all sides.
2
Transfer pork to a foil-lined baking sheet. Roast 25–30 min., until a meat thermometer placed in thickest part of meat reaches 145°F, flipping halfway through. Let rest 5 min.
3
Meanwhile, in the same skillet, heat remaining 1 tbsp oil on medium. Add the onion and season with salt and pepper. Cook 3–4 min., until onion has softened, stirring occasionally. Stir in the sage and rosemary and cook 30 sec., until aromatic, stirring constantly.
4
To the skillet, add the cranberry sauce, chicken broth, and mustard. Bring sauce to a boil on high, then reduce to medium-low. Simmer 3–5 min., until sauce has thickened, stirring occasionally. Season with salt and pepper. Slice the pork tenderloin and serve with cranberry sauce and chopped parsley, if desired.
