Nutrition per serving may change if servings are adjusted.
12 ounces pork tenderloin
¼ cup all-purpose flour
Dash ground black pepper
Nonstick cooking spray
2 tablespoons olive oil
1 small onion, thinly sliced
¼ cup dried cranberries
¼ cup reduced-sodium chicken broth
1 tablespoon balsamic vinegar
Trim fat from pork. Cut pork crosswise into eight slices. Place each slice between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound pork to ¼-inch thickness. Discard plastic wrap.
In a shallow dish combine flour, salt and pepper. Dip pork slices into flour mixture, turning to coat. Coat a heavy large skillet with cooking spray. Add 1 tablespoon of the oil to skillet; heat over medium-high heat. Add four pork slices to hot oil; cook 3 to 4 minutes or until pork is slightly pink in center, turning once halfway through cooking time. Transfer pork to a serving platter; cover with foil to keep warm. Repeat with the remaining 1 tablespoon oil and the remaining four pork slices.
In the same skillet cook onion over medium heat about 4 minutes or until crisp-tender. In a small bowl combine cranberries, broth and vinegar; carefully add to skillet. Heat through. Serve onion mixture over pork slices.