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pork tenderloin salt butter vegetable oil onion chicken stock balsamic vinegar maple syrup cranberries
Viewed: 96 - Published at: 3 years agoIngredients
- 1 lb pork tenderloin, cut into 1/2 inch thick slices
- salt & freshly ground black pepper
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1 small onion, chopped fine
- 1 cup chicken stock
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup (or to taste)
- 1/4 cup dried cranberries (Craisins)
Method
- Pound pork slices until 1/4 inch thick.
- Lightly sprinkle with salt and pepper.
- In a large, heavy frying pan, heat butter and oil over medium heat.
- Add pork and saute for about 3 minutes or until cooked, turning once.
- Remove pork and set aside.
- Add onion to frying pan and saute for 2 minutes or until tender.
- Stir in stock, vinegar, syrup and cranberries; bring to a boil.
- Cook for 3 to 5 minutes or until slightly thickened.
- Add salt and pepper to taste.
- Return pork to mixture and heat through.
