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Print this Recipe    Cranberry Saute

Pork Cranberry Saute

1 lb. pork tenderloin, boneless loin or cutlet, cut into 1/2 inch slices
1 Tbsp. vegetable oil
1 cup fresh whole cranberries
1/2 cup reduced sodium chicken broth
1/4 cup orange marmalade
1/2 tsp. ground ginger
1/2 tsp. dried rosemary
1/4 tsp. salt and pepper to taste (optional)

Place pork between two sheets of plastic wrap and flatten to 1/4
inch thickness with a meat mallet.

Heat oil in a large non-stick skillet over medium high heat. Add
pork in batches and cook 1 1/2 minutes on each side or until no
longer pink. Remove and set aside.

Add remaining ingredients to skillet and cook over medium low heat
for 10 to 12 minutes or until cranberry skins pop and sauce thickens.
Add pork and heat through. Season with salt and pepper. Serve with
baked sweet potato and green beans.

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