Holiday pork tenderloin with cranberries

A moist pork dinner with sherry wine, juniper berries and sage leaves.

pork tenderloin, trimmed and trussed for easy handling

½ bag

fresh cranberries

1 cup

dry cranberries

medium onions, julienne

6 cloves

garlic, crushed

6 oz.

sherry wine

2 oz.

sherry vinegar

1 tbsp

brown sugar

1 bunch

sage leaves

1 tsp

juniper berries

6 oz.

chicken broth

olive oil, as needed

butter, as needed

salt and pepper, to taste

Preheat a pan and line it with oil and a spoonful of butter, lay the pork in it and start searing, roll as it becomes golden to sear all sides.
Add the garlic, sage, dry cranberries and the onions, cook until the tenderloin is done to your liking. Remove the tenderloin and wrap with tin foil.
In the meantime continue to prepare the sauce, at medium heat add the fresh cranberries to the pan, add the sherry, sugar and the vinegar, cook it down by half.
Add the chicken stock and reduce by half then return the pork to the pan and glaze it well with the sauce while reheating it.
Slice and serve with a spoonful of sauce on it.
Shredded sautéed cabbage is a great accompaniment to this dish as well as a refreshing Escarole salad