Glazed Cranberry Pork Tenderloin

Preheat the oven to 400 degrees F. Remove the pork tenderloins from refrigeration and unpackage; pat dry with paper towels.
Season to taste with salt and pepper, letting the tenderloins rest on the counter, uncovered, for 30 minutes.
In a 12-inch heavy-bottomed skillet (I like my Lodge cast iron skillet for this recipe), over medium high heat, add a good swish of olive oil.
When the oil is nicely hot, add the pork tenderloins to the skillet, searing them on all sides until golden brown and caramelized. Add the red onions to the skillet, scattering them around the tenderloins.
Move the skillet to the center rack of the preheated oven. Roast the tenderloins, uncovered, for 10-15 minutes, just until they reach an internal temperature of 140 degrees when temped with an instant-read meat thermometer.
Remove the tenderloins from the skillet to a platter. Cover the tenderloins with foil to allow them to rest while you prepare the cranberry sauce.
In the same skillet, over medium heat, add the cranberry sauce, chicken base paste, orange zest, and cinnamon. Combine the cornstarch with the white wine, stirring this into the other ingredients in the skillet.
Bring the cranberry mixture to a boil then reduce the heat; simmer the cranberry sauce until it is nicely thickened.
Return the pork tenderloins to the skillet, nestling them down into the sauce; keep warm.
To serve, slice the tenderloins into fat medallions, then drizzle with warm cranberry sauce, as desired.