Peppercorn pork medallions with cranberry sauce


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



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.

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.


Nutritional information: (4 servings)

Calories: 256
Fat: 5.9g
Protein: 24.4
Carbs: 26.6g

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