Directions

1. Slice the pork tenderloin into 1 inch medallions. Season with salt and pepper. Preheat oil in a large skillet over medium-high heat.
2. In a medium saucepan, whisk together the cranberry juice, balsamic vinegar, soy sauce, brown sugar, cornstarch and garlic. Bring to a boil over medium-high heat, stirring frequently, until sauce thickens. Set aside and keep warm.
3. Add the pork medallions to the skillet and cook, turning once, for 2 to 3 minutes per side, or until the internal temperature reaches between 145 degrees F. (medium rare) to 160 degrees F. (medium). Remove the pork to a serving platter. Spoon the glaze over the pork and serve.