So if you’re like me, you have no idea what to do with all the cranberry sauce that is leftover from Thanksgiving.  Well today I have a recipe that will solve that problem deliciously. 

Pork Tenderloin with Cranberry Glaze

2 tablespoons olive oil, divided
1 (1 lb) pork tenderloin
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 small red onion, diced
2 cloves garlic, minced
1/2 cup gluten-free chicken broth (or leftover turkey broth)
1/2 cup whole-berry cranberry sauce
2 teaspoons fresh rosemary, chopped
1 tablespoon balsamic vinegar

Preheat oven to 350 degrees and lightly oil a 9×13 baking pan.
In a large skillet, heat oil over medium-high heat; lay pork tenderloin on work surface and season pork with salt and pepper. When skillet comes up to heat, lay pork tenderloin in the skillet and brown lightly on all sides.
Remove the pork from the skillet and set in prepared pan.
Into the skillet, put the onion, reduce the heat, and cook until softened, then add the garlic, and cook for about 30 seconds to 1 minute or until garlic softens, being careful not to burn.
Pour into the skillet the chicken broth, cranberry sauce, rosemary, and vinegar, and cook for 2 or three minutes until hot.
Pour this sauce over the pork in the baking pan and bake, uncovered, until pork tenderloin is done, about 20 to 25 minutes.  Use a meat thermometer and make sure it registers 155 degrees.
Remove from oven and let the pork rest for 8 to 10 minutes at room temperature.
Slice and serve with sauce spooned over the top of each piece.

Get more of my recipes in Gluten-Free Get-Togethers.