Peppercorn Pork Medallions with Cranberry Sauce
Slice the pork 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
Pepper lovers will want to use 2 teaspoons of cracked black pepper. Cut back to 1 teaspoon if you prefer a milder flavor.
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