2/3cupcanned whole berry cranberry sauce(or homemade cranberry sauce - see recipe in post)
3-4Tbspbalsamic vinegarto taste
Salt and pepperto taste
Preheat oven to 450 F.
Melt 1 Tbsp butter in an ovenproof skillet (such as cast-iron) over medium-high heat.
Remove the silverskin and any visible fat from pork. Pat dry with a paper towel and sprinkle pork with salt and pepper. Sear pork in hot skillet, cooking on all sides, until golden brown, about 5 minutes. Place skillet with pork into the preheated oven. Roast pork until thermometer inserted into centre registers 145° F, about 15-20 minutes, depending on the size of your pork.
Remove skillet from oven. and remove pork to plate. Loosely place a sheet of aluminum foil over pork. Melt remaining 1 Tbsp butter in the same skillet on the stove-top over medium-high heat. Add the onion and thyme and sauté, stirring until the onion softens, about 3 minutes. Add the chicken broth, cranberry sauce and balsamic vinegar and whisk until cranberry sauce melts, about 2 minutes. Boil until sauce is syrupy and reduced, about 8-10 minutes. Taste sauce and season as needed with salt and pepper. *If sauce get too thick, thin with a splash more chicken broth.
Remove foil from pork and add any juice on the plate to the sauce in the skillet. Add whole pork tenderloin into the warm sauce and allow the pork to re-warm in the sauce. To serve, remove pork to a serving plate and spoon sauce over and around the pork. Serve pork sliced with a spoonful of sauce
Be sure to read the "Cook's and Ingredient Notes" in the original post, for more tips, options, substitutions and variations for this recipe!