Pork Medallions with Cranberries and Apples

Ingredients

• 1 cup rome apple peeled thinly sliced
• 0.5 cup apple juice 
• 1 tablespoon brown sugar 
• 1.5 teaspoons cornstarch 
• 0.8 cup cranberries fresh
• 0.3 teaspoon rubbed sage dried
• 0.5 cup less-sodium chicken broth fat-free
• 1 tablespoon flour all-purpose
• 0.1 teaspoon coarsely ground pepper black
• 1 pound pork tenderloin trimmed
• 4 teaspoons olive oil divided
• 0.5 cup onion finely chopped
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan
• whisk
• plastic wrap
• rolling pin
• meat tenderizer

Directions

1. Combine first 7 ingredients in a small bowl, stirring well with a whisk.
2. Cut pork crosswise into 8 pieces.
3. Place each piece between 2 sheets of heavy-duty plastic wrap; flatten each piece to 3/4-inch thickness using a meat mallet or rolling pin. Dredge each pork piece in flour.
4. Heat 3 teaspoons olive oil in a large nonstick skillet coated with cooking spray over medium-high heat.
5. Add pork; cook 2 1/2 minutes on each side or until browned.
6. Remove pork from pan.
7. Add 1 teaspoon oil to pan.
8. Add onion; cover, reduce heat, and cook 5 minutes or until golden brown, stirring frequently. Return pork to pan; add juice mixture, apple, and cranberries. Bring to a simmer; cover and cook 3 minutes or until cranberries pop and pork is done, stirring occasionally.
9. Garnish with fresh sage sprigs, if desired.