Pork Tenderloin Medallions with Cranberries, Brown Rice & Sage

2 pork tenderloins (1 1/2 to 2 lbs. total) cut crosswise into 1 1/2 inch pieces. Sprinkle with salt, pepper and paprika.
3 Tbsp. vegetable oil
1 onion, chopped fine
1/2 cup chopped walnuts (optional)
1/2 tsp. sage
3/4 cup dried cranberries
2 (8.8 oz.) packages Uncle Ben's Whole Grain Brown Ready Rice
3/4 cup orange juice.

Heat 2 tbsp. oil in skillet. Add pork slices and cook on each side for about 4 minutes each side or until cooked. Put aside and keep warm.

In same skilled, put 1 tbsp. oil. Add onions and walnuts and cook until onions are softened. Add sage, rice, cranberries and orange juice. Cook until liquid is evaporated. Season with salt and pepper.

Spoon rice onto plates and top with pork medallions.