• ¾ LB. pork tenderloin, fat removed and cut into 1” slices 
• Olive oil spray
• Salt and pepper
• ½ cup orange juice
• 2 TBS brown sugar
• 1 TBS Dijon mustard
• *½ cup fresh cranberries

Use the bottom of a skillet to pound slices thin. Spray a non-stick pan with olive oil spray and heat to medium-high. Season and brown medallions, about 3 minutes on each side. Remove to plate.

Add OJ to the skillet and scrape up any brown bits. Add brown sugar, mustard and cranberries. Stir to dissolve sugar and simmer 2-3 minutes. When the cranberries burst, mash them with a spoon and stir to make a smooth sauce. Makes two servings.

*Fresh cranberries can be vacuum frozen and kept for a long time. You can even use a half cup of whole berry cranberry sauce and skip the brown sugar.