Roasted Pork Tenderloin Medallions with Dried Cranberry Sauce

Description
When cooked to the right temperature, pork tenderloin is lean and juicy. Use a meat thermometer for accuracy, and serve it with a tangy-sweet sauce thickened with a spoonful of fruit jelly.
 * Contributed by Catsrecipes Y-Group
 * From: Bruce Aidells, Cooking Light, MARCH 2005
 * Yield: 4 servings

Pork

 * 1 tsp dried sage
 * 1 tsp dried thyme
 * ¾ tsp salt
 * ½ tsp freshly ground black pepper
 * 1 (1-lb) pork tenderloin, trimmed
 * cooking spray

Sauce

 * 1 cup fat-free, less-sodium chicken broth
 * 1 cup dried cranberries
 * ½ cup cranberry juice cocktail (such as Ocean Spray)
 * 1 tbsp grape jelly

Directions

 * 1) Preheat oven to 400°F.

Pork

 * 1) To prepare pork, combine first 4 ingredients; rub evenly over pork.
 * 2) Heat a large oven-proof nonstick skillet over medium-high heat.
 * 3) Coat pan with cooking spray.
 * 4) Add pork; cook 4 minutes on each side or until browned.
 * 5) Place pan in oven; cook pork at 400°F for 12 minutes or until a meat thermometer registers 160°F (slightly pink).
 * 6) Place pork on a cutting board; keep warm.

Sauce

 * 1) To prepare sauce, add the chicken broth, dried cranberries, and juice to pan; bring to a boil, scraping pan to loosen browned bits.
 * 2) Stir in jelly; cook 8 minutes or until mixture is slightly thick, stirring occasionally.
 * 3) Cut the pork into (½-inch) slices.
 * 4) Serve with sauce.

Nutritional information
Per Serving (Serving size: 3 ounces pork and ¼ cup sauce):
 * 282 Calories | 20% from fat | 6.3g Fat | 202g Sat | 2.8g Mono | 0.7g Poly | 24g Protein | 75mg Cholesterol | 21mg Calcium | 596mg Sodium | 33.6g Carbs | 2.1g Fiber | 2.1g Iron