Pork Cranberry Saute

• 1 lb pork tenderloin, cut into 1/2 inch slices (boneless loin or cutlet)
• 1 tablespoon vegetable oil
• 1 cup fresh cranberries
• 12 cup reduced-sodium chicken broth
• 14 cup orange marmalade
• 12 teaspoon ginger, ground
• 12 teaspoon dried rosemary
• 14 teaspoon salt and pepper (or to taste) (optional)

1. Place pork between two sheets of plastic wrap and flatten to 1/4 inch thickness with a meat mallet.
2. .
3. Heat oil in a large non-stick skillet over medium high heat.
4. Add pork in batches and cook 1 1/2 minutes on each side or until no longer pink.
5. Remove and set aside.
6. Add remaining ingredients to skillet and cook over medium low heat for 10 to 12 minutes or until cranberry skins pop and sauce thickens.
7. Add pork and heat through.
8. Season with salt and pepper.
9. Serve with baked sweet potato and green beans.

pork tenderloin, vegetable oil, fresh cranberries, chicken broth, orange marmalade, ginger, rosemary, salt

Taken from www.food.com/recipe/pork-cranberry-saute-4802 (may not work)