1.Heat oil in large frying pan and cook onion and garlic, stirring, until onion softens. Add craisins and spinach and cook, stirring, until spinach wilts. Combine craisin mixture with breadcrumbs and nuts in medium bowl. Cover to keep warm.
2.Cook pork, uncovered, in same pan until cooked as desired. Cover and stand 5 minutes then slice thickly.
3.Meanwhile, bring wine to a boil in small saucepan. Reduce heat and simmer, uncovered, until reduced by half. Add stock and jelly; cook, uncovered, about 10 minutes, stirring occasionally, or until sauce thickens.
4.Serve pork with craisin crumb topping and drizzled with sauce.