Preheat oven to 450. Melt ½ T butter in heavy large ovenproof skillet over medium high heat. Sprinkle pork with salt and pepper. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven. Roast pork until thermometer registers 155, about 10 minutes.
Meanwhile, melt remaining 1 T butter in heavy medium skillet over medium-high heat. Add onion and rosemary; sauté until onion softens, about 3 minutes. Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts about 2 minutes.
Transfer pork to work surface. Scrape any juices from large skillet into cranberry mixture. Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes. Season with salt and pepper. Slice pork and serve with sauce.
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|Serving Size: 1 Serving (281g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 109 (34%)|
|Amt Per Serving||% DV|
|Total Fat 12.2g||16 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 112.2mg||35 %|
|Sodium 536.8mg||19 %|
|Potassium 1050.3mg||28 %|
|Total Carbohydrate 16.2g||5 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 15.3g|
|Protein 37.6g||54 %|
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Calories per serving: 322
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