Sauté the following and remove from pan:
1 pork tenderloin (about 1 lb.) sliced 1 t. oil 1 shallot chopped - (or green onion or reg. onion)
Add and boil in pan: 1/4 c. balsamic vinegar 1/2 c. port wine 1 c. chicken stock
Mix and add:
2 T. cornstarch 2 T. water
Return pork and shallots to pan and add:
1/2 c. cranberry relish
Serve over rice
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