So the recipe I followed said one tenderloin but my package came with two in them... this recipe is the way I did it so there was enough sauce for both, but you could definitely do half the sauce if you only want to make one tenderloin.
1 package of pork tenderloin (containing 2 tenderloins)
1 small onion, chopped
1 tsp dried rosemary (or 1 tbsp fresh if you have it)
1 cup chicken broth
1 can of whole berry cranberry sauce
2 tbsp balsamic vinegar
3 tbsp butter
Preheat oven to 450. Melt 2 tbsp butter in large ovenproof skillet over medium-high heat. Sprinkle pork with kosher salt and pepper. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven. Roast pork about 20 minutes or until cooked. (Thermometer inserted into center should register 155.)
Meanwhile, melt remaining 1 tbsp butter in medium saucepan over medium-high heat. Add onion and rosemary, saute until onion is translucent, about 4 minutes. Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes. Then bring to a boil and boil until sauce has reduced enough to coat spoon thickly, about 15 minutes or so.
Slice pork and serve with sauce.
Side dishes tonight were steamed broccoli and corn muffins (made from Jiffy corn muffin mix. )
Pork recipe adapted from Bon Appetit, November 1998 issue.