Printable | Taste of Home

Cranberry-Mustard Pork Medallions

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

In a bowl, combine the first four ingredients; set aside. Cut pork

Printed from tasteofhome.com Oct 13, 2008

-----------------------Fold------------------------

Cranberry-Mustard Pork Medallions cont.

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.