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Cranberry Pork Medallions Recipe

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This juicy glazed pork is quick and easy to fix, but it tastes so special, everyone will think you fussed. --Maria Brennan, Waterbury, Connecticut

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Cranberry Pork Medallions Recipe

Prep/Total Time: 20 min.

Yield: 3 Servings

10 10 20

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, brown pork in oil for 3-4 minutes on each side. Remove and set aside.
In the same skillet, saute the 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.

Nutritional Facts 1 serving (1/3 each) equals 425 calories, 19 g fat (4 g saturated fat), 84 mg cholesterol, 149 mg sodium, 32 g carbohydrate, 2 g fiber, 31 g protein.

Originally published as Cranberry Pork Medallions in Taste of Home December/January 2001, p9

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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