Pork Tenderloin with Onions and Dried Cranberries

I had my doubts about the combination of onions and cranberries (?!) but this turned out amazing! This came from an old issue of Cooking Light magazine. It was written by a lady who taught her college-aged sons how to prepare pork, and she stipulates that, "as with any dish that incorporates alcohol, this is intended for students who are of legal drinking age," because, you know, pork loin will get you to' up from the flo' up.

2 pounds of pork tenderloin, trimmed and cut into two pieces
1 tsp. salt
1/4 tsp. freshly ground black pepper
1 tbsp. olive oil
2 onions, cut lengthways in half, then sliced 1/4 inch thick
1 cup light beer
1 cup of chicken broth
1/2 cup dried cranberries

1. Sprinkle the pork with about 3/4 tsp. of the salt and the pepper. Heat oil in a large nonstick skillet over medium-high heat. When it's hot, brown the pork loins on all sides, for about 6 minutes.

2. Remove the pork from the pan and add the onions. Cook them for about 8 minutes until browned. Remove the onions from the pan and salt them with the remaining 1/4 tsp.

3. Pour the beer in the pan and cook it over high for about a minute, or until it's reduced by half.

4. Return the pork and onion to the pan, add the broth, and bring it to a boil. Cover the skillet, reduce the heat, and simmer it for 30 minutes. Stir in the cranberries, cover, and cook for another 20-30 minutes, until pork is tender and fully cooked to 160 degrees.

5. Remove the pan from the heat and place pork on a cutting board. After letting it sit for 5 minutes, slice it and serve it with the sauce, cranberries, and onions on top. It is great with mashed potatoes! (You're looking at some Idahoan instant potatoes right there, which were helpful after I forgot about--and burned--the rice).