Pork medallions with dried cranberries

In my family cooking is something that we all love to do. My mother had a cooking school when I was growing up and she also used to make the desserts for a few local restaurants. My aunt that lives in Maine has a baking business that sells baked goods to local coffee shops. I also have an aunt in Baton Rouge, Kay Ewing,that has a wonderful cooking school, and has had it for over 20 years. It fills up so fast that there is a waiting list to get in. She has also written 3 cookbooks. Since we got our first copy of her first cookbook in 1994 this meal has been one of my favorites. My mom even made it for all of my friends at my senior prom dinner. I haven't had it in forever, and today I thought, I need to cook that pork and convert it to paleo. It would normally be served over potatoes au gratin and i served it over caulifower mashed potatoes, and I changed the flour to almond flour, but other than that, not much had to be changed.
You will need:
1 1/2 lbs boneless pork tenderloin, cut into 3/4in slices,
Salt, pepper, almond flour,
2 tablespoons ghee,
2 tablespoons olive oil,
1 clove garlic, minced,
2 cups chicken broth,
1 tablespoon Dijon mustard,
3 tablespoons maple syrup,
3 tablespoons balsamic vinegar,
1/2 cup chopped green onion,
3/4 cup dried cranberries,
Salt and pepper.

Start by preheating the oven to 375. Season the pork medallions with salt and pepper. Heat the ghee and the olive oil in a large skillet over medium heat. Flour the pork lightly and sauté until browned on both sides. Place in an oven proof baking dish.
Meanwhile, add garlic to the same skillet and sauté lightly. Wish in the chicken broth and mustard. Boil for 5 minutes to reduce slightly. Add syrup, balsamic vinegar, green onions and dried cranberries. Cook 2 minutes more. Pour sauce over pork and cook in oven for about 10 minutes.
Serve over paleo cauliflower mashed potatoes.