Ingredients:
1 lb pork tenderloin
1 tsp Italian seasoning
1 tsp salt
½ tsp pepper
3 tbsp olive oil
3 tbsp unsalted butter
¼ cup onions, minced
½ cup dry red wine
½ cup chicken broth
1 tbsp thyme
1 cup whole-berry cranberry sauce
Instructions:
Preheat oven to 425°F. Drizzle 1 tbsp of olive oil over the tenderloin, then season with Italian seasoning, salt, and pepper. (2) heat t tbsp olive oil and 2 tbsp butter in cast iron skillet over medium heat. Add pork and sear on all sides, no longer than 5 minutes. (3) Place skillet with tenderloin in oven and roast uncovered for 13-15 minutes, flipping over tenderloin halfway through baking. Inside should reach 145-155 °F. (4) Transfer to cutting board and let meat rest 5-10 minutes. Slice and serve with cranberry sauce.
Cranberry sauce: While tenderloin is roasting – melt remaining butter and oil in saucepan over medium heat. Sauté the onions 3-5 minutes, then add wine and simmer until it’s reduced to half. Add broth and thyme, stirring to combine. Stir in cranberry sauce and simmer until pork is removed from oven. Take ¼ cup of pork drippings and add to sauce. Allow sauce to cook for 2-3 minutes more.