Spiced pork loin medallions with cranberries

Remove any visible fat from pork loin, slice into 12 equal medallions and refrigerate. Prepare demi-glace and keep warm.

Combine syrup, cranberries and spices in a pan. Bring to a boil, add demi-glace and keep warm.

Sprinkle medallions with salt and pepper. Heat oil in a large frying pan over medium-high heat and cook medallions, turning when half-done, until internal temperature reaches 165°F (75°C). Do not overcook or meat will be too dry. Serve medallions with cranberry preserves and your favourite vegetables.