- 1 tablespoon olive oil
- One 1¼-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
- Heat the oil in a large skillet or a stovetop grill pan or griddle over medium-high heat for 3 to 5 minutes. Season the pork on both sides with salt and pepper. Add to the hot pan and cook until just cooked through, about 3 minutes per side.
- Meanwhile, in a small saucepan, combine the sauce ingredients. Set the pan over medium heat, bring to a simmer, and let simmer for 5 minutes.
- Serve the medallions with the sauce spooned over the top.