Grate 2 tablespoons rind from one orange; set grated rind aside.
Peel and section oranges over food processor bowl to catch juices. Add orange rind, orange sections, cranberries, and next 3 ingredients; process until coarsely chopped, scraping down sides, if necessary. Cover and chill.
Sprinkle pork with salt and pepper; coat with cooking spray. Place a large nonstick skillet over medium-high heat until hot. Add pork; cook 4 minutes on each side. Add marmalade; cook an additional 2 minutes or until pork is done. Place pork on a serving plate; serve with cranberry salsa, using a slotted spoon.