Nutritional Information
Calories: 178
Fat: 5.4g
Protein: 22.5g
Carbohydrates: 9.4g
Fiber: 0.8g
Cholesterol: 68mg
Iron: 1.5mg
Calcium: 14mg
Sodium: 394mg


Serves 8.
Serving size: 3 pork slices and 1/4 cup onion mixture.

Time To Cook:
25 minutes initial cooking, 60 minutes simmer time.
Pork Tenderloin With Dried Cranberries & Onions



Ingredients
  • 2 16 oz boneless pork tenderloins, trimmed
    (service meat & seafood)
  • 1 teaspoon salt, divided (aisle # 8)
  • 1/4 teaspoon freshly ground black pepper
    (aisle # 8)
  • 1 tablespoon olive oil (aisle # 6)
  • 3 cups, about 1/4-inch-thick slices yellow onions, about 3 of medium size (produce departement)
  • 1 cup light beer (beer department rear of store)
  • 1 cup fat-free, less-sodium chicken broth
    (aisle # 6)
  • 1/2 cup Roberts own dried cranberries
    (end or aisle #1 or produce departement)

Directions
  

  1. Sprinkle pork with 3/4 teaspoon salt and pepper.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add pork; cook 6 minutes, browning on all sides. Remove pork from the pan.
  3. Add onion to pan; reduce heat, and cook for 8 minutes or until browned. Remove onion from pan; sprinkle with remaining 1/4 teaspoon salt, and set aside.
  4. Add beer to pan; cook 1 minute over high heat or until reduced to 1/2 cup.
  5. Return pork and onion to pan; add broth, and bring to a boil. Cover, reduce heat, and simmer 30 minutes.
  6. Stir in cranberries; cover and cook 30 minutes or until pork is tender. Remove from heat.
  7. Place pork on a cutting board; cover and let stand 5 minutes. Cut each tenderloin into 12 slices. Serve with onion mixture.


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