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Pork Loin with Cranberry Sauce

This was yummy! I made it just after Thanksgiving, thinking I had plenty of leftover cranberry sauce from our Thanksgiving...
6 Servings - 35 min - thepioneerwoman.com
Servings:6  | Calories:900 | Total Fat:51g  | Chol:125mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 51g
78 %
Sat Fat 28g
140 %
Total Carb 101g
34 %
Fiber 12g
48 %
Sugars 37g
---
Cholesterol 125mg
42 %
Sodium 806mg
34 %
Protein 11g
22 %
Calories:
32% Others combined
28% Yukon Gold Potatoes
24% Butter
14% Cream Cheese
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

1 whole Pork Tenderloin, Trimmed Of Fat
Salt And Pepper, to taste
3 Tablespoons Olive Oil, Divided
3 Tablespoons Butter, Divided
1/2 whole Medium Onion
1/2 cup Red Wine (optional)
3/4 cups Low Sodium Chicken Broth
1/2 cup (generous) Cranberry Sauce (homemade Or Canned Is Fine!)
1 bag (12 Oz. Bag) Cranberries
1 cup Cranberry Juice (or Orange, Apple Or Any Ot¬her Juice Combination)
1 cup Pure Maple Syrup (not Pancake Syrup!)
3 Tablespoons Juice (you Could Also Do Orange Zest, Lemon Zest, Lemon Juice – Anything Citrusy)
5 pounds Russet Or Yukon Gold Potatoes
3/4 cups Butter
1 package (8 Oz.) Cream Cheese, Softened
1/2 cup (to 3/4 Cups) Half-and-Half
1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt
1/2 teaspoon (to 1 Teaspoon) Black Pepper

Directions : View recipe directions on thepioneerwoman.com

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