- 1 (18.4 ounce) pork tenderloin, trimmed of fat
- 1 tablespoon steak seasoning
- 3 tablespoons butter
- 1/2 cup chopped onion
- 1 small Granny Smith apple, or other tart apple, cored and chopped
- 1 clove garlic, chopped
- 1/2 cup dried cranberries
- 1 teaspoon sugar
- Rub tenderloin with steak seasoning. Cut pork into eight 1-inch slices.
- Melt 2 tablespoons butter in large skillet over medium-high heat until bubbly; reduce heat to medium. Place pork slices in skillet. Cook 4 minutes; turn. Cook an additional 6 minutes or until pork is no longer pink inside and internal temperature reaches 160 degrees F; covering skillet if necessary. Remove pork to serving platter and cover loosely with foil to keep warm.
- Melt remaining tablespoon butter in skillet; stir in remaining ingredients and cook 5 to 7 minutes, or until onion is tender. Spoon over pork slices.