Pork Tenderloin with Balsamic Cranberry Sauce

'Autumn Joy.' It’s a happy handle for the fat-leaved sedum whose blossoms are aflutter with butterflies this time of year. I think it also conjures the reasons why so many name fall their favorite of the seasons. It’s as if life has returned to normal. The kids are long settled into the rhythm of after-school homework, baseball’s end and soccer’s start. The days are warm, easy to lose (or find) an afternoon in. The nights are cool, perfect for windows-open, deep-dream slumber. Yet I find myself planting autumn-joy sedum for winter interest not fall color. As leaves give way, tall stems remain, each topped with a flat crown the size of a small plate. They last through winter and then in early spring, emerge from the earth as peculiar-looking polyps. There must be a lesson in there, you know, autumn joy that in turn delivers winter interest and spring life. ALANNA's TIPS To 'sear' is to quickly cook the outer edge of a piece of meat at high temperatu