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 (1437g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 68 (10%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 4.3g||22 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 21.3mg||7 %|
|Sodium 203.1mg||7 %|
|Potassium 2052.7mg||54 %|
|Total Carbohydrate 138.7g||41 %|
|Dietary Fiber 23.2g||93 %|
|Sugars, other 115.4g|
|Protein 17.4g||25 %|
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Calories per serving: 654
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