Pork tenderloin in cranberry-balsamic sauce

Cranberry sauce:

1. Heat the pan over medium heat and mix all the ingredients together.
2. Keep stirring and bring the sauce to the boil.
3. Turn down the heat and reduce the sauce by stirring from time to time until it thickens.

Sous vide preparation:

1. Wash and clean the tenderloins. Then sprinkle it with pepper and salt on each side.
2. Close in a vacuum sealed bag and cook for 2 hours at 66°C (150°F).
3. Dry the cooked meat with a paper towel and leave to cool for 5 minutes.
4. In a very hot pan, melt 1 tablespoon of butter and fry the tenderloins on each side.
5. Remember to let the meat rest for 5 minutes before serving.

Oven preparation:

1. Preheat the oven to 230°C (450°F).
2. Wash and clean the tenderloins. Then sprinkle it with pepper and salt on each side.
3. In a very hot pan, melt 1 tablespoon of butter and fry the tenderloins on each side.
4. Place the meat in an ovenproof container and put it in the preheated oven for about 15 minutes (until it reaches 66°C (150°F)).
5. Remember to let the meat rest for 5 minutes before serving.

Cranberry-balsamic sauce:

1. While the tenderloins are cooking or baking, peel and chop the onions and rosemary.
2. Heat the pan over medium heat and melt 2 tablespoons of butter.
3. Add rosemary and onion. Fry until the onion softens (about 3-5 minutes).
   
4. Add broth, vinegar and cranberry sauce.
5. Mix thoroughly and reduce over low heat until the sauce thickens (about 5-10 minutes).
6. I recommend serving the sliced tenderloins with sauce, roasted carrots and potatoes.