MAIN DISH: Pork Medallions with Berry Sauce

¾ lb. Pork Tenderloin, visible fat removed
1 tsp. Grapes & Olives On Tap Basil Olive Oil
Salt and freshly ground Pepper
¼ cup Grapes & Olives On Tap Strawberry Balsamic Vinegar
½ cup Cranberry Juice
1 Tbsp. Honey
½ cup fresh Cranberries
Cooked Angel Hair Pasta

Cut pork into 1” slices to form round medallions. Heat Basil Olive Oil in a nonstick skillet over medium-high heat until smoking. Brown pork medallions for 2 minutes; turn and brown for 2 minutes longer. Sprinkle salt and pepper on both browned sides. Remove from pan. Lower heat to medium and add Strawberry Balsamic Vinegar. Simmer about 30 seconds, scraping up brown bits in the pan while the liquid reduces. Add cranberry juice and honey; thoroughly combine. Add cranberries and stir until cranberries begin to pop. Return pork to pan. Gently simmer for 2 minutes on each side. Place medallions over angel hair pasta on individual serving plates. Pour sauce from pan into a blender or food processor and blend just until smooth. Spoon over pork.