Cranberry Balsamic Glazed Pork Medallions

• 1 1/2 pounds pork tenderloin
• salt
• pepper
• 2 teaspoons olive oil
• 1 cup cranberry juice
• 1/4 cup balsamic vinegar
• 2 tablespoons soy sauce
• 1/2 cup brown sugar
• 2 tablespoons cornstarch
• 1 clove garlic minced

1. Slice the pork tenderloin into 1 inch medallions. Season with salt and pepper. Preheat oil in a large skillet over medium-high heat.
2. In a medium saucepan, whisk together the cranberry juice, balsamic vinegar, soy sauce, brown sugar, cornstarch and garlic. Bring to a boil over medium-high heat, stirring frequently, until sauce thickens. Set aside and keep warm.
3. Add the pork medallions to the skillet and cook, turning once, for 2 to 3 minutes per side, or until the internal temperature reaches between 145 degrees F. (medium rare) to 160 degrees F. (medium). Remove the pork to a serving platter. Spoon the glaze over the pork and serve.

pork tenderloin, salt, pepper, olive oil, cranberry juice, balsamic vinegar, soy sauce, brown sugar, cornstarch, garlic

Taken from www.yummly.com/recipe/Cranberry-Balsamic-Glazed-Pork-Medallions-2248202 (may not work)