Ingredients
1 tablespoon extra-virgin olive oil
1 pork tenderloin (1 to 1 1/4 pounds)
16 shallots, peeled and halved lengthwise, keeping root intact, plus 1/3 cup coarsely chopped shallots, for sauce (about 2)
1 jar (10 ounces) all-fruit apricot jam
1/2 cup low-sodium canned chicken broth
1/2 teaspoon coarse salt
1 cup fresh or frozen (thawed) cranberries
1 1/2 tablespoons red-wine vinegar
1/2 teaspoon freshly ground pepper
1 teaspoon chopped fresh thyme, plus sprigs (optional), for garnish
Preparation
Preheat oven to 425 degrees. Heat oil in a large ovenproof skillet over medium-high heat until hot but not smoking. Add pork and halved shallots to skillet. Brown pork on all sides, turning occasionally,6 to 8 minutes. Remove skillet from heat.
Brush pork in skillet with half the jam; drizzle 2 tablespoons broth over shallots. Transfer skillet to oven. Roast, turning shallots occasionally, until an instant-read thermometer inserted into center of pork registers 155 degrees, 30 to 35 minutes.
Remove skillet from oven. Using tongs, transfer pork and shallots to a plate. Let pork rest (it will continue to cook; temperature should reach 160 degrees).
Place skillet over medium-high heat; add remaining chopped shallots. Sprinkle with salt; add remaining jam and 6 tablespoons broth. Deglaze skillet, scraping up browned bits with a wooden spoon; add cranberries, vinegar, and pepper. Cook, stirring, until berries are juicy, about 5 minutes. Stir in chopped thyme.
Slice pork; divide among plates. Garnish with thyme sprigs, if desired. Serve with cranberry pan sauce and shallots.
