Dried cranberries are fantastic with pork, too. I have this recipe that actually calls for dried cherries, but cranberries are much cheaper.
It's for a baked pork tenderloin. You bake the meat (I use an iron skillet), then keep the drippings after removing the tenderloin from the pan. On top of the stove, you mix in chicken broth, the dried fruits and some cornstarch and bring it to a boil, then let it simmer for a few minutes until it is thick.
The cranberries cut through the richness of the pork. You could use any sweet-tart dried fruit, though: apples, apricots, pears, whatever. But I like the cranberries.