Pork Tenderloin with Cranberry Sauce

Pork Tenderloin with Cranberry Sauce:
Pioneer Woman

1 whole pork tenderloin
Salt and pepper
3 Tablespoons olive oil
3 Tablespoons butter
1 yellow onion - chopped
1/2 cup red wine (I used burgundy)
3/4 cupe chicken broth
1 can cranberry sauce
Rosemary -- 1 Tablespoon or so

Preheat oven to 425 degrees.

Generously season pork with salt and pepper.

Heat 2 Tablespoons oil and 2 Tablespoons butter in an oven proof skillet.  Sear pork on all sides (about a minute each side).  Remove pan and put in oven for 15 minutes -- until pork reaches 155 degrees.  Let pork rest on cutting board.  Save 1/4 cup juices from the pan.

Meanwhile, heat 1 Tablespoon olive oil and butter over mediu,.  Add onion and cook for a few minutes.  Add wine, chicken broth and rosemary.  Add cranberry sauce.  Stir.  Add 1/4 cup pork juices from pan.  Cook for a few more minutes, then pour sauce over sliced pork.  Delish served with mashed potatoes.