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
• 2 teaspoons butter or stick margarine

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.
3. 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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pork tenderloin, cracked black pepper, lemon pepper, vegetable oil, balsamic vinegar, water, butter

Taken from www.myrecipes.com/recipe/peppercorn-pork-medallions-with-cranberry-sauce (may not work)