Pork Medallions with Cranberry-Horseradish Sauce

• 1 tablespoon olive oil
• One 1 1/4-pound pork tenderloin, trimmed of silverskin and cut crosswise into 1-inch-thick rounds
• Salt and freshly ground black pepper to taste
• One 16-ounce can whole-berry cranberry sauce
• 2 to 3 tablespoons prepared horseradish
• 1 teaspoon Dijon mustard

1. Heat the oil in a large skillet or a stovetop grill pan or griddle over medium-high heat for 3 to 5 minutes.
2. Season the pork on both sides with salt and pepper.
3. Add to the hot pan and cook until just cooked through, about 3 minutes per side.
4. Meanwhile, in a small saucepan, combine the sauce ingredients.
5. Set the pan over medium heat, bring to a simmer, and let simmer for 5 minutes.
6. Serve the medallions with the sauce spooned over the top.

olive oil, pork tenderloin, salt, wholeberry, horseradish, mustard

Taken from www.cookstr.com/recipes/pork-medallions-with-cranberry-horseradish-sauce (may not work)