Pork Medallions with Gingered Cranberry Sauce

Ingredients

• 1.5 teaspoons balsamic vinegar 
• 0.3 teaspoon pepper black freshly ground
• 2 teaspoons butter 
• 0.3 cup less-sodium chicken broth fat-free
• 0.5 teaspoon ginger fresh finely minced peeled
• 1  garlic clove minced
• 1 pound pork tenderloin 1-inch-thick trimmed cut into slices
• 1 tablespoon olive oil 
• 0.5 cup port sweet
• 0.3 teaspoon salt 
• 1 cup whole-berry cranberry sauce canned

Equipment

• frying pan
• paper towels

Directions

1. Melt butter in a large nonstick skillet over medium-high heat.
2. Sprinkle both side of pork evenly with salt and pepper.
3. Add pork to the pan; cook 2 minutes on each side or until browned.
4. Remove pork from pan; keep warm.
5. Wipe pan with a paper towel; return pan to heat.
6. Add olive oil to pan.
7. Add ginger and garlic; saut 30 seconds.
8. Add port, scraping pan to loosen browned bits; cook until reduced to 1/4 cup (about 5 minutes).
9. Add cranberry sauce and chicken broth; cook 3 minutes or until slightly thick, stirring occasionally. Stir in balsamic vinegar; return pork to pan. Cook 1 minute, turning to coat pork.