Cranberry-Mustard Pork Medallions Recipe

Nutrition Facts

  • One serving:
  • 3 ounces cooked pork with 1/4 cup sauce
  • Calories:
  • 332
  • Fat:
  • 11 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 71 mg
  • Sodium:
  • 419 mg
  • Carbohydrate:
  • 34 g
  • Fiber:
  • 1 g
  • Protein:
  • 23 g
  • Diabetic Exchange:
  • 3 lean meat, 1 starch, 1 fruit, 1 fat.


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Cranberry-Mustard Pork Medallions

Light & Tasty

This pretty pork entree makes a great holiday dish. Topped with cranberry sauce, the pork medallions are light and filling, but they’re so delicious, guests always want more. –Tami Morrison of Kent, Washington

SERVINGS: 4

CATEGORY: Lower Fat

METHOD: Other stovetop

TIME: Prep: 15 min. Cook: 20 min.

Ingredients:

  • 2/3 cup water
  • 1/3 cup unsweetened apple juice concentrate
  • 1/3 cup cranberry juice concentrate
  • 1/3 cup port wine or 1 tablespoon additional cranberry juice concentrate plus 1/4 cup water
  • 1 pork tenderloin (1 pound)
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 to 3 tablespoons Dijon mustard
  • 1/3 cup dried cranberries

Directions:

In a bowl, combine the first four ingredients; set aside. Cut pork into 1-in. slices; flatten to 1/4-in. thickness. Sprinkle with garlic salt and pepper. In a large nonstick skillet, saute pork in oil and butter in batches for 2-3 minutes on each side or until juices run clear. Remove and keep warm.
    Add reserved juice mixture to the skillet; bring to a boil. Reduce heat; simmer for 3 minutes. Stir in mustard; cook and stir for 6-8 minutes or until slightly thickened. Add cranberries. Return pork to the pan; cover and simmer for 5 minutes or until heated through. Yield: 4 servings.


  • Re: Cranberry-Mustard Pork Medallions

    it is very flavorful... very cranberrie taste... i used honey mustard instead of dijon so a little sweet... i will be making it again

    norway56
  • Re: Cranberry-Mustard Pork Medallions
    Margie Corn
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