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Cranberry-Mustard Pork Medallions
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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 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.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |