Ingredients
1 pork tenderloin (about 1 pound), cut into 1/2-inch slices3 tablespoons olive oil1 medium onion, finely chopped1 garlic clove, minced3 tablespoons sugar3/4 cup apple juice1/2 cup cranberry juice1/2 cup fresh or frozen cranberries, thawed2 teaspoons Dijon mustard1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushedAdditional cranberries and fresh rosemary, optional
Preparation
In a large nonstick skillet, brown pork in oil for 3-4 minutes on each side. Remove and set aside.
In the same skillet, saute the onion, garlic and sugar until onion is caramelized and tender. Stir in the apple juice, cranberry juice, cranberries, mustard and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until sauce is reduced by half.
Return pork to pan; heat through. Sprinkle with additional cranberries and rosemary if desired.
