Combine first 7 ingredients in a small bowl, stirring well with a whisk.
Cut pork crosswise into 8 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap; flatten each piece to 3/4-inch thickness using a meat mallet or rolling pin. Dredge each pork piece in flour.
Heat 3 teaspoons olive oil in a large non-stick skillet coated with cooking spray over medium-high heat. Add pork; cook 2-1/2 minutes on each side or until browned. Remove pork from pan.
Add 1 teaspoon oil to pan. Add onion; cover, reduce heat and cook 5 minutes or until golden brown, stirring frequently. Return pork to pan; add juice mixture, apple, and cranberries. Bring to a simmer; cover and cook 3 minutes or until cranberries pop and pork is done, stirring occasionally. Garnish with sage sprigs, if desired.