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