Pan Roasted Pork Tenderloins with Spiced Cranberries

From Food and Drink Autumn 2011.  I liked the tangy cranberries paired with cinnamon for this recipe.  It gives the meal a wonderful rich taste.

2 pork tenderloins about 500g each
Salt and freshly ground black pepper
2 tbsp fresh thyme leaves or 1 tsp dried leaf thyme
1 tbsp vegetable oil
1 cinnamon stick, about 2 inches long
1 star anise (I didn't use this)
1/2 cup beef stock or broth
1 cup cranberry juice
1 cup fresh or frozen cranberries ( I like the fresh ones)
Sprigs of fresh thyme

1. Preheat oven to 350F
2. Trim tenderloins of any fat and silver skins that may be partially covering them.  Use a small sharp knife to remove these thin white membranes.  Slice tenderloins in half crosswise.
3. Sprinkle pork generously with slat and pepper.  Rub into the meat.  Sprinkle with thyme.  Heat a wide ovenproof skillet over medium high.  Add oil and coat the bottom.  Place pork in pan and turn often until lightly browned on all sides and the ends, 3 to 4 minutes.
4. Place skillet in the oven and roast, uncovered, until an instant read thermometer inserted in the centre of the meat reads 150F (65C) about 12 to 15 minutes depending on the thickness of the meat.  Turn pork several times during the roasting, then remove to a cutting board and cover.
5. Return skillet to the burner.  Break cinnamon stick in half and add with star anise.  To toast spices, stir about 2 minutes over medium heat.  Then add the broth and scrape up the lovely brown bits from the bottom of the pan.  Pour in the cranberry juice and add berries.  Boil gently until cranberries break down a little and sauce is slightly thickened, about 10 minutes.  Stir occasionally.
6. Slice the pork and arrange on serving plates.  Spoon berries and juice overtop.  Scatter with a few fresh thyme sprigs.