Melt butter in a large nonstick skillet over medium-high heat. Sprinkle both side of pork evenly with salt and pepper. Add pork to the pan; cook 2 minutes on each side or until browned. Remove pork from pan; keep warm.
Wipe pan with a paper towel; return pan to heat. Add olive oil to pan. Add ginger and garlic; sauté 30 seconds. Add port, scraping pan to loosen browned bits; cook until reduced to 1/4 cup (about 5 minutes). 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.