4 pork tenderloin steaks, fat trimmed
1 C. cranberries
1/2 C. chicken stock
1/4 C. sugar free orange marmalade
1/2 tsp. ground ginger
1/2 tsp. dried rosemary, crushed
White pepper to taste

Place pork between 2 sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten to 1/4 inch thickness. Heat some stock in a heavy nonstick skillet over medium high heat. Sauté pork 1-1/2 minutes per side, in batches if necessary, until cooked throughout. Remove pork from skillet, set aside and keep warm. Reduce heat to medium low. Stir cranberries and remaining ingredients into same skillet. Cover and cook 12 minutes, stirring occasionally or until cranberries pop and sauce thickens. Serve pork with sauce.