From Susan (USA)

Serves 4

Ingredients:

• 1/2 cup dried cranberries
• 1 cup water
• 1 teaspoon oil
• 1 pound pork medallions
• salt and pepper
• 1 chopped onion
• 1/2 cup vinegar
• 1 cup chicken bullion
• 1/2 teaspoon thyme
• 1 teaspoon cornstarch
• 1 Tablespoon water

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Directions:

Put cranberries in small saucepan over medium low heat. Add water and simmer for 3 minutes. Drain; set cranberries and liquid aside. In a large skillet heat oil over medium heat. Season pork with salt and pepper and put in a skillet. Saute on both sides until browned, about 3 minute per side. Put on platter and keep warm. Add chopped shallot to skillet and saute. Pour in vinegar (and 1/2 cup port wine if desired.) Bring to a boil, stirring to scrape up brown bits. Boil 3 to 5 minutes. Add chicken stock, thyme and liquid from cranberries; boil together 5 to 7 minutes. In small bowl dissolve cornstarch in 1 Tablespoon water and mix. Whisk mixture into saucepan and let simmer until sauce is slightly thickened. Stir in cranberries and season with salt and pepper. Spoon sauce over pork.

Prep Time: 10 minutes        Cooking Time: 15 minutes