Grilled or roasted, this pork tenderloin is delicious. Served alongside a tangy cranberry-orange sauce with fresh rosemary and chicken broth to round it out.

Pork Tenderloin with Cranberry-Onion Sauce

2 cloves garlic, crushed
1 tablespoon extra virgin olive oil - divided use
1 pound pork tenderloin
3/4 cup chicken broth
1 small onion, thinly sliced
2 teaspoons chopped fresh rosemary
1 cup coarsely chopped cranberries
1/3 cup orange juice
1 tablespoon finely grated orange peel

1. Preheat grill to medium high or oven to 425°F (220°C).
2. Mix garlic and 1 teaspoon oil until thoroughly combined. (If you have one, crush mixture with a mortar and pestle to form a paste.)
3. Cut tenderloin, lengthwise, down center, but do not cut all the way through. Spread garlic all along inside of pork. Close tenderloin and brush the outside with remaining oil; season with salt and pepper.
4. Place tenderloin on a lightly oiled grill or sheet pan and grill for about 9 minutes on each side or bake for 20 to 30 minutes (or until internal temperature reaches 160°F). Remove from heat and allow to rest for 10 minutes before slicing.
5. Meanwhile, combine chicken broth, onion and rosemary in a small saucepan and bring to a boil. Cover and simmer over low heat for 10 minutes. Remove cover and stir in cranberries, orange juice and peel. Cook, uncovered, for 5 minutes, or until thoroughly heated. Season to taste with salt and pepper.
6. Sever pork, thinly sliced with sauce.

Makes 4 servings.