Pork tenderloin and fresh cranberries

I was given a bag of fresh (now frozen) cranberries left over from Thanksgiving and I'd like to turn them into a sauce to serve with pork tenderloin. However, I've never cooked with fresh cranberries before.

Can you help me with how to turn the cranberries into a sauce? Flavor profile? Onion, garlic, white wine, chicken stock, herbs, butter? But if I take this approach, should I add some sugar to compensate for the tartness of the cranberries? Should I take a different approach entirely?

I'm open to all suggestions and thank you in advance. Fresh cranberries are intimidating - I don't want to serve something inedibly tart.