Nutritional Information Calories: 178 Fat: 5.4g Protein: 22.5g Carbohydrates: 9.4g Fiber: 0.8g Cholesterol: 68mg Iron: 1.5mg Calcium: 14mg Sodium: 394mg Serves 8. Serving size: 3 pork slices and 1/4 cup onion mixture. Time To Cook: 25 minutes initial cooking, 60 minutes simmer time. Pork Tenderloin With Dried Cranberries & Onions Ingredients 2 16 oz boneless pork tenderloins, trimmed 1 teaspoon salt, divided 1/4 teaspoon freshly ground black pepper 1 tablespoon olive oil 3 cups, about 1/4-inch-thick slices yellow onions, about 3 of medium size 1 cup light beer 1 cup fat-free, less-sodium chicken broth 1/2 cup Roberts own dried cranberries Directions   Sprinkle pork with 3/4 teaspoon salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork; cook 6 minutes, browning on all sides. Remove pork from the pan. Add onion to pan; reduce heat, and cook for 8 minutes or until browned. Remove onion from pan; sprinkle with remaining 1/4 teaspoon salt, and set aside. Add beer to pan; cook 1 minute over high heat or until reduced to 1/2 cup. Return pork and onion to pan; add broth, and bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in cranberries; cover and cook 30 minutes or until pork is tender. Remove from heat. Place pork on a cutting board; cover and let stand 5 minutes. Cut each tenderloin into 12 slices. Serve with onion mixture.   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.