Remove any fatty bits from the pork and slice into 1 cm thick slices.
Flatten under clingfilm with a rolling pin.
Season the flour with salt and pepper.
Mix the pork slices and the flour in a bowl.
Heat the oil in a large frying pan, then cook the pork for 3-4 mins each side until browned and cooked through. Transfer to a plate and set aside.
Add the red onion wedges to the pan and fry for 5-8 mins until soft and starting to turn golden.
Stir in the stock, cranberry sauce and honey and simmer for 10 mins.
Return the pork with any resting juices and gently cook for 10 mins until hot through and the sauce has thickened.
Serve with some mash or jacket potatoes and vegetables.
Eat.