1 pound pork tenderloin
1 cup Spirited Cranberry-Apricot Sauce
3 tbsp balsamic vinegar
2 tbsp water
2 tsp cracked black peppercorns
2 tsp butter
1 tsp lemon pepper
1 tsp vegetable oil
Trim fat from pork and cut crosswise into 8 pieces.
Place each piece between 2 sheets of plastic wrap.
Flatten each piece to 1/2-inch thickness using a meat mallet or rolling pin.
Sprinkle both sides of pork with pepper.
Cook the pork in the oil for 5 minutes on each side, remove from the pan and keep warm.
Add vinegar and water to pan and cook for 1 minute stirring constantly.
Stir in the Spirited Crandberry-Apricot Sauce and butter and for 1 more minute, stirring constantly.
Serve sauce with pork.