Pork medaillions with Cranberry and Port Sauce

Ingredients

• 2 Quebec pork tenderloins, cut into 8 thick medallions of 3 cm (1 ¼ in.)
• 1 tbsp. 15 ml olive oil
• 1 tbsp. 15 ml butter
• 1/2 onion, thinly sliced
• 1 cup 250 ml fresh or frozen cranberries
• 3/4 cup 180 ml port (or red wine)
• 3 tbsp. 45 ml honey
• 1 sprig fresh rosemary, leaves only
• Salt and freshly ground pepper, to taste