In a small saucepan, combine dried cranberries and 1 cup water. Bring to a boil, reduce heat and simmer for 3 minutes. Drain, reserving both fruit and cooking liquid. Set aside.

Slice each pork tenderloin into 16 medallions (round slices). Heat olive oil in a large nonstick skillet over medium heat. Season pork with salt and pepper and add to the skillet. Cook until browned on the outside and light pink inside, about 2 to 3 minutes per side.

Transfer to a serving platter, cover, and keep warm. (Do not wash the skillet.)

In the same skillet, add the shallots and cook over medium heat, stirring, for 30 seconds. Add the port and vinegar and bring to a boil, stirring to scrape up any browned bits on the bottom of the skillet. Boil until reduced by half, around 3 to 5 minutes.

Add chicken broth, thyme and the reserved cranberry cooking liquid; boil until reduced again by half, around 5 to 7 minutes.

In a small bowl, dissolve the cornstarch with 1 tablespoon water. Whisk cornstarch mixture into the sauce and cook, stirring, until slightly thickened and glossy.

Stir in the reserved cranberries and season to taste with salt and pepper.

Preheat oven to 400 degrees.

Heat 1 tablespoon olive oil in a large oven-safe skillet (I like to use cast iron) over medium-high heat. Season whole pork tenderloins with salt and pepper, place in skillet and sear outsides until nicely browned.

Place skillet in oven and roast for around 10 to 15 minutes, or until a meat thermometer inserted into thickest portion registers 145 to 150 degrees.

Remove tenderloin from pan and place on a cutting board to rest for 10 minutes before serving.

While the pork is resting, prepare the sauce as directed above, in the same skillet used to roast the pork.

Arrange slices of pork on a platter or individual serving plates, spoon sauce over top and serve.