1 red onion
1 oz olive oil
3 oz mango chutney
4 oz whole berry cranberry sauce
1/2 oz minced rosemary
12 oz chicken broth
1 lb pork tenderloin
Roast pork until it reaches 155 degrees inside (150 degrees if you will reheat it later).
Mince the onion and saute it in the olive oil until onion starts to soften. Add the mango chutney, cranberry sauce and rosemary, and stir this mix until it is well mixed. Add the chicken stock and reduce to a thick consistency.
Slice the meat into 3/8-inch slices. Plate pork and top with generous portion of sauce.
Serves four.