Yield
4 servings (serving size: 3 ounces pork and 3 tablespoons sauce)

"The sliced pork cooks faster than a whole tenderloin, and this gingered cranberry sauce not only has wonderful flavor, but it's also quick and easy." -Linda Drinkard, Vero Beach, FL

How to Make It

Step 1

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.

Step 2

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.

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