Recipe(tried): Pork Tenderloin with Balsamic Cranberry Sauce (easy), and Grilled Duck Breast

This is wonderful and very easy to put together. I served it with Hubbard Squash Puree that I had in the freezer, steamed green beans with the suggested orange zest, and corn bread. The suggested roasted squash would be wonderful as well. Be sure to remove the silver skin from the tenderloin before proceeding with the recipe. Also, we had enough of the sauce left that we served it with a Grilled Duck Breast (recipe below) the next night. It went well with it too.

PORK TENDERLOIN WITH BALSAMIC-CRANBERRY SAUCE
To round out this menu, serve roasted squash, corn muffins and boiled green beans with orange zest. End with vanilla ice cream topped with warm chestnuts in syrup.

1 1/2 tablespoons butter
1 8- to 10-ounce pork tenderloin
1/2 cup chopped onion
1 tablespoon chopped fresh rosemary (I used 1
tsp. dried rosemary.)
1/2 cup canned low-salt chicken broth
1/3 cup canned whole berry cranberry sauce
1 tablespoon balsamic vinegar

Preheat oven to 450 F. Melt 1/2 tablespoon 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 inserted into center registers 155 F, about 10 minutes.

Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat. Add onion and rosemary; saut 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.

Serves 2, can be doubled.

Bon App tit
November 1998

Grilled Duck Breast

1, 1 lb. duck breast
1 tsp. dried thyme leaves
1 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
1 tsp. minced garlic
1/4 tsp. ground mace(optional)

Prepare grill.
Pat duck breast dry with paper towels. Lightly score fat side into 1/4 to 1/2 inch diamonds. Combine thyme, salt, pepper and garlic, and rub fat side of breast with the mixture.
Grill the breast(s), fat side down over medium-low heat until brown and crispy, 10 to 12 min. (Watch carefully since the fat can cause your grill to flare up.) Turn and cook other side about 2 to 3 minutes for medium rare. Meat should be pink. The internal temperature should be 160 degrees F. (The second side actually took about 10 minutes, probably because it was 22 degrees F outside on our deck last night. When we made a duck breast during the summer, or in warmer weather, it only took the suggested 2 to 3 minutes so you will need to watch it. An instant read thermometer is definitely worth having.) Allow the breast(s) to rest for 3 minutes, then cut diagonally into 4 to 6 slices. If you like you can fan the slices out on each plate to serve. Serve with Cranberry Balsamic Sauce. See above. Enjoy :-)!!