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Cranberry Pork Medallions

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

In a large nonstick skillet, cook pork in oil for 3-4 minutes on each

Printed from tasteofhome.com Oct 13, 2008

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Cranberry Pork Medallions cont.

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.