Pork Tenderloin with Balsamic-Cranberry Sauce

All right girls, I've decided, I'm bringing blogging back!  It's cooled off here, we're in more of a regular routine now that we've been in school a few months, and I've been cooking more.  Some of the things I have been cooking have actually tasted pretty good and, unbelievably enough, some are recipes that I didn't get from Pinterest or a cooking blog and, as far as I know, don't currently hold a presence on the world wide web.  I'm looking to change that. :)  Last night we had the missionaries for dinner and I served a pork tenderloin.  I got the recipe from my ward cookbook.  It was quick, easy and really delicious.  The flavors were perfect for fall.

Pork Tenderloin with Balsamic-Cranberry Sauce

1/2 T. butter
1 8 - 10 oz. pork tenderloin (I actually doubled the whole recipe and used 2 tenderloins that were closer to a pound each.  With 4 adults and three kids eating, I had about 1/3 of 1 tenderloin left)
1 T. butter
1/2 c. onion chopped
1 T. fresh rosemary, chopped (didn't double this and there was still a nice hint of rosemary)
1/2 c. canned chicken broth
1/3 c. canned whole-berry cranberry sauce
1 T. balsamic vinegar

Preheat oven to 450 degrees.  Melt 1/2 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 inserted into center registers 155 degrees, about 10 minutes (I used the larger tenderloins and it took closer to 25 - 30 mins).  Melt remaining 1 T. butter in heavy medium skillet over medium-high heat.  Add onion and rosemary; saute 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.  May be served with roasted squash, corn muffins and green beans.