Pork Medallions with Pear-Cranberry Sauce

1 tablespoon vegetable oil

1 large onion, finely chopped

4 firm pears, peeled, cored, and finely diced

1/2 cup fresh orange juice (2 oranges)

1/4 cup cranberries

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1 lb. pork tenderloin, trimmed of fat and cut into 1-inch thick medallions

Salt and freshly ground black pepper to taste

 

In a medium saucepan, heat 1 1/2 teaspoons oil over medium heat and saute onions until softened, about 4 minutes. Add pears, orange juice, cranberries, cinnamon, and ginger; simmer, stirring frequently for 3 to 5 minutes or until the cranberries just start to burst. Remove from heat. Meanwhile, season pork with salt and pepper in a nonstick skillet; heat the remaining 1 1/2 teaspoons oil over medium-high heat until hot, but not smoking. Add pork and cook until browned, about 2 minutes per side. Add the pear-cranberry mixture to the skillet and cook for another 2 to 2 1/2 minutes, or until the center of the pork has just a trace of pink. Remove the pork and keep warm. Boil the sauce for 5 minutes, or until slightly thickened. Season with salt and pepper. Place the pork on plates with the pear and cranberry sauce on top.