Ingredients

Title Value
1. Pork tenderloin 400 Column
2. Olive oil 3 art. l
3. Butter 3 art. l
4. Bulb onions 50 Column
5. Dry red wine 1/2 Art.
6. Chicken bouillon 3/4 Art.
7. Cranberry Sauce 1/2 Art.
8. Rosemary taste
9. Black pepper taste
10. Salt taste

Cooking

1. Stage

Grate the pork with salt and spices to taste.

1. Stage. Grate the pork with salt and spices to taste.

2. Stage

Melt butter 2 tbsp in a pan. l with olive 2 tbsp. L., fry over high heat pork tenderloin until golden brown. Then put in a preheated oven to 200 degrees for 15-20 minutes.

1. Stage. Melt butter 2 tbsp in a pan. l with olive 2 tbsp. L., fry over high heat pork tenderloin until golden brown. Then put in a preheated oven to 200 degrees for 15-20 minutes.

3. Stage

In a clean frying pan, melt the remaining butter and put the onions, diced, cook until soft, then pour red wine and chicken stock. Add rosemary to taste.

1. Stage. In a clean frying pan, melt the remaining butter and put the onions, diced, cook until soft, then pour red wine and chicken stock. Add rosemary to taste.

4. Stage

Add cranberry sauce or freshly grated cranberries with sugar. Simmer over medium heat for about 3 minutes, then season to taste.

1. Stage. Add cranberry sauce or freshly grated cranberries with sugar. Simmer over medium heat for about 3 minutes, then season to taste.

5. Stage

Cut the meat into slices.

1. Stage. Cut the meat into slices.

6. Stage

Serve with mashed potatoes topping with sauce.

1. Stage. Serve with mashed potatoes topping with sauce.

7. Stage

Bon Appetit!!!

8. Stage

Pork with cranberry sauce turns out to be tasty, hearty, juicy with a sour note. We also add red wine to the sauce, but this is not necessary, adjust the density of the sauce at your discretion with the amount of broth. Pork in this sauce acquires a piquant and unusual taste, serve with mashed potatoes and vegetable salads or pickles.