Cranberry Pork Medallions
Taste of Home
This juicy glazed pork is quick and easy to fix, but it tastes so special, everyone will think you fussed. --Maria Brennan, Waterbury, Connecticut
SERVINGS: 3
CATEGORY: Main Dish
METHOD: Stir-Fry
TIME: Prep/Total Time: 20 min.
Ingredients:
- 1 pork tenderloin (about 1 pound), cut into 1/2-inch slices
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 3 tablespoons sugar
- 3/4 cup apple juice
- 1/2 cup cranberry juice
- 1/2 cup fresh or frozen cranberries, thawed
- 2 teaspoons Dijon mustard
- 1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
- Additional cranberries and fresh rosemary, optional
Directions:
In a large nonstick skillet, cook pork in oil for 3-4 minutes on each side or until golden brown. Remove and set aside.
In the same skillet, saute onion, garlic and sugar until onion is caramelized and tender. Stir in the apple juice, cranberry juice, cranberries, mustard and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until sauce is reduced by half. Return pork to pan; heat through. Sprinkle with additional cranberries and rosemary if desired. Yield: 3 servings.