Peppercorn Pork Medallions with Cranberry Sauce

Peppercorn Pork Medallions with Cranberry Sauce

1 pound pork tenderloin
1 to 2 teaspoons cracked black pepper
1 teaspoon lemon pepper
1 teaspoon vegetable oil
3 tablespoons balsamic vinegar
2 tablespoons water
1 cup Spirited Cranberry-Apricot Sauce
2 teaspoons butter or stick margarine

Trim fat from pork; cut crosswise into 8 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap; flatten each piece to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of pork with peppers.

Heat oil in a 10-inch cast-iron skillet over medium-high heat. Add pork; cook 5 minutes on each side or until done. Remove from skillet; keep warm. Add vinegar and water to pan; cook 30 seconds, stirring constantly. Stir in the Spirited Cranberry-Apricot Sauce and butter, and cook 1 minute, stirring constantly. Serve sauce with pork. Makes 4 servings (serving size: 3 ounces pork and 1/4 cup sauce)

Spirited Cranberry-Apricot Sauce
1/2 cup thinly sliced dried apricots (about 3 ounces)
1/4 cup sherry or orange juice
3/4 cup water
2/3 cup sugar
1/4 cup honey
1 (12-ounce) package fresh or frozen cranberries

Combine apricots and sherry in a small bowl; cover and let stand 8 hours. Combine water and sugar in a medium saucepan; bring to a boil. Add apricot mixture, honey, and cranberries.

Cook over medium heat 8 minutes or until slightly thick. Spoon mixture into a bowl; cover and chill. Makes 3 cups (serving size: 2 tablespoons)