Ingredients

  • 1 teaspoon balsamic vinegar
  • ⅛ cup brown sugar substitute
  • 1-1/2 cups chicken brot
  • 1 tablespoon cornstarch
  • ½ cup Craisins® Dried Cranberries (Cherry Juice Infused)
  • 0.1 teaspoon fresh tarragon, minced
  • ¼ teaspoon ground pepper
  • 1 tablespoon olive oil
  • 4 pork tenderloin steaks (about 4 ounces each)
  • ½ teaspoon salt

Ready In 30 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Preheat oven to 350 degrees.
  • EQUIPMENT:

Step 2

  • Place olive oil in hot cast iron skillet. Season pork and add to hot skillet. Sear about 3-4 minutes, or until a nice brown crust has formed on the bottom of steaks. Flip steaks and place in oven for 15 minutes, or until pork reached internal temperature of 160 degrees F.While steaks are in the oven, prepare pan sauce. In a small saucepan whisk together the brown sugar, cornstarch, and chicken broth until smooth.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 19 minutes

Step 3

  • Add the vinegar, the cranberries, tarragon and salt to taste. Simmer for 15 minutes, stirring occasionally.
  • INGREDIENTS:
  • Length: 15 minutes

Step 4

  • Serve the sauce over pork.
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