Name: Roast Pork Tenderloins with Cranberry-Port Sauce
Yield: Makes 8 Servings
Ingredients: 3 tablespoons butter; 2 cups chopped onions; 4 garlic cloves, minced; 3 teaspoons grated orange peel; 1 1/2 teaspoons dried sage leaves; 5 1/2 teaspoons dried thyme; 2 cups canned low-salt chicken broth; 1 1/2 cups cranberry juice cocktail; 2 cups fresh or frozen (unthawed) cranberries (about 8 ounces); 1/2 cup sugar; 1/4 cup tawny Port; 1 tablespoon cornstarch; 1 1/2 teaspoons salt; 1 1/2 teaspoons ground black pepper; 3 1-pound pork tenderloins, excess fat trimmed; 3 tablespoons vegetable oil

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