Cranberry Pork Tenderloin

Cranberry Pork Tenderloin

2 Tablespoons olive oi, divided
1 pork tenderloin (about 1 pound)
1/2 teaspoon each coarse kosher salt and freshly ground black pepper
1 small red onion, diced
2 cloves garlic minced
1/2 cup reduced-sodium chicken broth
1/2 cup whole-berry cranberry sauce
2 teaspoons minced fresh rosemary
1 tablespoon balsamic vinegar

Preheat oven to 350 degrees.  In a large frying pan, heat 1 tablespoon oil over medium high heat.  Season pork with salt and pepper, brown lightly all over, about 5 minutes.
Transfer pork to a foil lined 9by 13 pan.  Add remaining 1 tablespoon oil to frying pan, reduce heat tomedium, and add onion.  Cook, stirring until softened, 3 minutes.  Add garlic, cook 1 minute, then pour in chicken broth, cranberry sauce, rosemary, and vinegar.  Cook 2 minutes.
Pour hot cranberry sauce over pork and bake, uncovered, until an instant read thermometer inserted into meat registers 160 degrees, about 20 minutes.  Let pork rest 10 minutes, then slice and serve.