Pork Medallions with Pears

6 (or 1 1/2 lbs) 1 inch slices pork loin [3 or 3/4 lb]
2 cups yellow onions, thinly sliced [1 cup]
1 (15 oz) can pears with syrup [1/2 can]
2 tsp minced garlic [1 tsp]
1/4 cup dried cranberries [2 Tbsp]
1/2 cup white wine [1/4 cup]
1/4 cup balsamic vinegar [2 Tbsp]
1 Tbsp olive oil [1 1/2 tsp]
1 tsp dried thyme [1/2 tsp]
1/4 tsp ground nutmeg [1/8 tsp]
1/2 tsp grated fresh ginger [1/4 tsp]
1 tsp salt [1/2 tsp]
1 tsp pepper [1/2 tsp]

Materials: 1 large freezer bag

ASSEMBLY [Half Size]
In a large bowl, combine all ingredients (except pork loin) and mix until incorporated.  Place 6 pork loin slices, and bowl mixture into freezer bag, label, and freeze.

COOKING INSTRUCTIONS
Thaw in the refrigerator.  If you are using a baking dish, preheat oven to 325.  Cover the dish with foil and bake for 2 hours or until internal temperature of the pork reads 160 degrees on meat thermometer.  OR, place all ingredients in slow cooker on low heat for 5-6 hours or until pork is tender.