Peppercorn Pork Medallions with Cranberry Sauce

Ingredients

• 1 pound pork tenderloin
• 1 to 2 teaspoons cracked black pepper
• 1 teaspoon lemon pepper
• 1 teaspoon vegetable oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons water
• 1 cup Spirited Cranberry-Apricot Sauce
• 2 teaspoons butter or stick margarine

Preparation

1. Trim fat from pork; cut crosswise into 8 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap; flatten each piece to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of pork with peppers.
2. Heat oil in a 10-inch cast-iron skillet over medium-high heat. Add pork; cook 5 minutes on each side or until done. Remove from skillet; keep warm. Add vinegar and water to pan; cook 30 seconds, stirring constantly. Stir in the Spirited Cranberry-Apricot Sauce and butter, and cook 1 minute, stirring constantly. Serve sauce with pork.