This month’s recipe is a holiday favorite that I picked up while living in the Pacific Northwest. This one-skillet recipe has been one of my favorites for decades.
4 tsps ground cinnamon
6 tbsps extra virgin olive oil
1 whole pork tenderloin, cut in half
1 large sweet onion, finely chopped
5 cloves garlic, finely chopped
1 cup chicken broth
½ cup honey
3 cups fresh or frozen cranberries
Place oven rack in the center and preheat to 375 degrees F.
In a bowl, mix together 2 tbsps oil and cinnamon and brush over pork
In a large, oven-safe skillet, brown the tenderloins in the remaining oil, about two minutes per side. Remove from skillet and set aside.
Brown the onion and garlic in the same skillet. Add the chicken broth, honey and cranberries, bringing to a boil.
Return the tenderloins to the skillet and roast in the oven for 15-20 minutes or until slightly pink in the center.
Remove skillet, cover and let stand for 5 minutes.
Slice the tenderloin into medallions and spoon the reserved cranberry/cinnamon juice.
Serve with candied yams, au gratin potatoes or couscous.