Roast Pork Tenderloins with Cranberry-Port Sauce

Ingredients

• 3 tablespoons butter 
• 1 tablespoon cornstarch 
• 1.5 cups cranberry juice cocktail 
• 5.5 teaspoons thyme dried
• 4  garlic clove minced
• 1.5 teaspoons pepper black
• 3 pound pork tenderloins fat trimmed
• 2 cups chicken broth canned
• 2 cups onion chopped
• 3 teaspoons orange zest grated
• 0.3 cup port wine 
• 1.5 teaspoons sage dried
• 1.5 teaspoons salt 
• 0.5 cup sugar 
• 3 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• oven
• baking pan
• kitchen thermometer

Directions

1. Melt butter in heavy large skillet over medium-high heat.
2. Add onions; sauté until golden, about 8 minutes.
3. Add garlic, 1 1/2 teaspoons orange peel, sage, and 1 teaspoon thyme; stir 1 minute.
4. Add broth and cranberry juice; simmer until mixture is reduced to 2 1/2 cups, about 8 minutes. Strain sauce into heavy medium saucepan, pressing on solids with back of spoon.
5. Add cranberries and sugar; boil just until berries pop, about 5 minutes.
6. Mix Port and cornstarch in small bowl to blend.
7. Add to sauce; boil until sauce thickens, about 1 minute. Season to taste with salt and pepper. (Cranberry sauce can be made 1 day ahead. Cover and refrigerate.)
8. Mix remaining 4 1/2 teaspoons thyme, 1 1/2 teaspoons salt, and 1 1/2 teaspoons pepper in small bowl.
9. Place pork in large baking dish. Pat dry with paper towel.
10. Brush with 2 tablespoons oil. Rub thyme mixture over pork. (Can be prepared 1 day ahead. Cover and refrigerate.)
11. Preheat oven to 400°F.
12. Heat remaining 1 tablespoon oil in heavy large ovenproof skillet over high heat.
13. Add pork and cook until brown, turning frequently, about 5 minutes.
14. Transfer skillet to oven and roast pork until instant-read thermometer inserted into thickest part of pork registers 150°F, about 20 minutes.
15. Transfer pork to platter; cover to keep warm.
16. Add cranberry sauce and remaining 1 1/2 teaspoons orange peel to same skillet and bring to simmer, stirring frequently.
17. Cut pork into 1/2-inch-thick diagonal slices. Divide slices among 8 plates.
18. Drizzle sauce over and serve.