Pork Tenderloin With Cranberries

• 2 pork tenderloins (1 pound each), cut into 1-inch slices
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/3 cup finely chopped red onion
• 1 garlic clove, minced
• 1 can (14 ounces) whole-berry cranberry sauce
• 2/3 cup white wine or chicken broth
• 2 tablespoons orange juice concentrate
• 2 tablespoons balsamic vinegar
• 2 tablespoons Dijon mustard
• 1 teaspoon reduced-sodium chicken bouillon granules
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

1. Flatten pork slices to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet over medium heat, cook pork in oil in batches until meat is no longer pink. Remove and keep warm.
2. In the same skillet, saute onion in drippings until tender. Add garlic; saute 1 minute longer. Stir in the cranberry sauce, wine, orange juice concentrate, vinegar, mustard, bouillon, salt and pepper; heat through. Serve with pork.

pork, salt, olive oil, red onion, garlic, wholeberry, white wine, orange juice concentrate, balsamic vinegar, mustard, chicken bouillon granules, salt, pepper

Taken from www.tasteofhome.com/recipes/pork-tenderloin-with-cranberries/ (may not work)