Cranberry Maple Pork Medallions

Slice the pork tenderloin into 8 equal sized medallions and sprinkle generously with the salt and pepper.

Heat the oil in a heavy skillet (preferably cast iron) set over medium-high heat. When the pan is hot enough, add the pork medallions and cook them for 4 minutes per side, without moving them, until they develop a nice golden crust on each side. Make sure to leave plenty of room between each medallion, else they'll end up boiling as opposed to browning. Work in batches if you have to. Remove the seared medallions to a plate to collect the juices.

Add the chicken broth, maple syrup, cranberries and thyme to the pan; bring to the boil and continue cooking until the cranberries start to pop, about 1 minute.

Add the medallions, along with their cooking juices, back into the pan and continue cooking for about 2 minutes, until the sauce is slightly thickened and the meat is cooked all the way through.

Kill the heat and allow the meat to sit in the sauce for another 5 minutes then serve.