02
Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat.
03
Sprinkle pork with salt and pepper.
04
Sear pork on all sides, about 2 minutes.
05
Place skillet with pork in oven.
06
Roast pork until thermometer inserted into center registers 68°C, about 10 minutes.
07
Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat.
08
Add onion and rosemary; sauté until onion softens, about 3 minutes.
09
Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes.
10
Transfer pork to work surface.
11
Scrape any juices from large skillet into cranberry mixture.
12
Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes.
13
Season with salt and pepper.
14
Slice pork and serve with sauce.
