Pork Tenderloin with Cranberry Sauce

So good.  Seriously.

Start by making the sauce. It is easy and then you can just keep it warm while making the pork.  Also - preheat the oven to 375 for the pork.

You'll need cranberries (fresh or frozen), rosemary, sugar, balsamic vinegar, and orange juice.

Put about 1/4 cup balsamic vinegar and a teaspoon of sugar and put them in a pot.  Cook over low heat until the balsamic is reduced to about two tablespoons of thick deliciousness.

Then, set the balsamic reduction aside.

Place the cranberries in a pot.  Again, not a lot of precise measurements here - just a pot of cranberries.

Then, add a splash of orange juice.  Add sugar - about 1/4 cup of sugar for each cup of cranberries.  You can always start with too little sugar and then add more later.  Cook this mixture until the cranberries have all popped and its turning into more of a sauce form.  Then add a few rosemary sprigs and heat for a few more minutes. Remove rosemary sprigs and taste.  Add more sugar if needed.  Then pour in the balsamic reduction.

Now, on to the pork!  Take a pork tenderloin, wash and DRY it.  Drying is important!
Then cover it with sea salt and fresh ground pepper.

Next, heat two tablespoons of olive oil and two tablespoons of butter in a cast iron skillet over high heat.

Then add the pork tenderloin.  Let it cook for at least 3 minutes on each side.  You'll want to sear in the flavor and have it reach a nice golden brown color. Also, be prepared to set off the smoke detectors.

Then place in the oven and cook for about 20 minutes.  You want it to be about 145 degrees on the meat thermometer.  Let it rest for 10 minutes or so before slicing.

See, beautiful.

Then slice it up and top with the cranberry sauce. Serve with mac n cheese and a green veggie.