3 T. butter
2 c. chopped onions
4 garlic cloves, minced
3 t. grated orange peel
1 1/2 t. dried sage leaves
2 T. dried thyme
2 c. low salt chicken broth
1 1/2 c. cranberry juice cocktail
2 c. fresh or frozen (unthwawed) cranberries
1/2 c. sugar
1/4 c. tawny Port
1 T. cornstarch
1 1/2 t. salt
1 1/2 t. ground black pepper
3 1lb. each pork tenderloins, excess fat trimmed
3 T. olive oil
1. Melt butter in heavy skillet over medium high heat. Add onions; saute until golden, about 8 minutes. Add garlic, 1 1/2 t. orange peel, sage and 1 t. thyme; stir 1 minute. Add broth and juice
and simmer until mixture is reduced to 2 1/2 cups, about 8 minutes. Strain sauce into heavy medium sauce pan, pressing on solids with back of spoon.
2. Add cranberries and sugar; boil just until berries pop, about 5 minutes. Mix Port and cornstarch in small bowl to blend. Add to sauce; boil until sauce thickens, about 1 minute. Season with salt and pepper. (Sauce can be made ahead and kept covered in refrigerator.)
3. Mix remaining 5 t. thyme, 1 1/2 t. salt and 1 1/2 t. pepper in small bowl. Place pork in large baking dish. Pat dry with paper towels. Brush with 2 T. oil. Rub thyme mixture over pork. (Can be made ahead and kept covered in refrigerator.)
4. Preheat oven to 400 degrees. Heat remaining 1 T. oil in heavy oven proof skillet. Add pork and cook until brown, turning frquently, about 5 minutes. Transfer skillet to oven and roast pork about 15 minutes until thermometer reads 150 degrees. Transfer pork to platter. Cover to keep warm.
5. Add cranberry sauce and remaining 1 1/2 t. orange peel to same skillet and bring to simmer, stirring frequently. Cut pork into 1/2 inch diagonal slices. Drizzle with sauce and serve. Serves 8.