You can make this in a regular non-stick skillet, but use cast-iron if you have it to get the best sear on the pork and finish the warm cranberry-apricot sauce
Pepper lovers will want to use 2 teaspoons of cracked black pepper. Cut back to 1 teaspoon if you prefer a milder flavor
- 1 pound pork tenderloin
- 1 to 2 teaspoons cracked black pepper
- 1 teaspoon lemon pepper
- 1 teaspoon vegetable oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons water
- 1 cup Spirited Cranberry-Apricot Sauce
- 2 teaspoons butter or stick margarine
How to Make It
Trim fat from pork; cut crosswise into 8 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap; flatten each piece to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of pork with peppers.
Heat oil in a 10-inch cast-iron skillet over medium-high heat. Add pork; cook 5 minutes on each side or until done. Remove from skillet; keep warm. Add vinegar and water to pan; cook 30 seconds, stirring constantly. Stir in the Spirited Cranberry-Apricot Sauce and butter, and cook 1 minute, stirring constantly. Serve sauce with pork.