Pan-Seared Pork Tenderloin with Cranberry-Port Sauce

So, I know I clicked through this meal pretty quick. Here’s the general recipe, in order. If you have any questions—email me, or ask in the comments. I don’t assume I was so clear in my instructions that it all made good sense!

Ingredients:
Pork Tenderloin (remember—pork chops, chicken breast, steak—all of those will work)
Kosher Salt and pepper
Oil

Cranberry-Port Sauce:
1 shallot, finely diced
Dried Cranberries
Port
Chicken Stock (any low-sodium chicken stock will work)
Butter
1. Add salt and pepper to the meat, and allow it to come to room temperature.
2. Set sauté pan on medium high heat. Add 1 tbsp oil (enough to barely coat the bottom of the pan).
3. Sear the meat on all sides. Don’t be afraid to just leave it alone! You want a good crust on each side. After it has a good crust, you can turn down the heat so it doesn’t burn.
4. When cooked to your liking (shoot for 140 degrees internal temp), put meat on plate to rest while making the sauce.
5. Add shallots to pan (medium heat) and sauté, scraping the fond (browned bits) from the bottom of the pan. Now add the cranberries.
6. Add Port—around 1/2 cup at first. Keep scraping fond off the bottom
7. Add stock—about 1/2 cup.
8. Reduce liquid at by half, at a rapid boil.
9. Add 1/4 cup butter; mix thoroughly into sauce.
10. Add salt, pepper, or any of the other ingredients to taste.
Slice the meat (if any juices have accumulated in the resting plate, add those to the sauce!) and top with the sauce.

Yum! And remember--it's a process, not a set of directions. So think of it as Sear, Deglaze, Reduce.