20-Minute Pork Tenderloin

Slice the tenderloin into medallions before cooking and pound scallopini-style to make thin, quick-cooking rounds. You can make this in a regular non-stick skillet, but use cast-iron if you have it to get the best sear on the pork and finish the warm cranberry-apricot sauce.

Recipe:  Peppercorn Pork Medallions with Cranberry Sauce