Cran-Orange Pork Medallions Recipe

Cran-Orange Pork Medallions Recipe photo by Taste of Home

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"Talk about versatile recipes! This is a long-time family favorite just as it is, but occasionally, I jazz up the recipe with jalapeno peppers and fresh ginger. I’ve also made it with peach preserves and dried cherries for a delicious change of pace," notes Julie Wesson of Wilton, Wisconsin.

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Cran-Orange Pork Medallions Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

Ingredients

1 pork tenderloin (1 pound), cut into 1-inch slices
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground coriander
1/4 teaspoon pepper
2 tablespoons olive oil
1 medium red onion, chopped
1/2 cup orange marmalade
1/4 cup orange juice
1/4 cup dried cranberries
2 tablespoons balsamic vinegar

Directions

Flatten pork slices to 1/4-in. thickness. Combine the salt, garlic powder, coriander and pepper; sprinkle over both sides of pork.
In a large skillet, saute pork in oil for 3 minutes on each side or until no longer pink. Remove and keep warm.
In the same skillet, saute onion in pan juices for 5 minutes or until tender. Stir in the marmalade, orange juice, cranberries and vinegar. Bring to a boil. Reduce heat; return pork to skillet. Simmer, uncovered, for 5 minutes or until sauce is thickened. Yield: 4 servings.

Nutritional Facts 3 ounces cooked pork equals 339 calories, 11 g fat (2 g saturated fat), 63 mg cholesterol, 365 mg sodium, 38 g carbohydrate, 1 g fiber, 23 g protein.

Originally published as Cran-Orange Pork Medallions in Simple & Delicious September/October 2006, p33