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Cranberry Pork Medallions
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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 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.
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Printed from tasteofhome.com Sep 8, 2008Copyright Reiman Media Group, Inc © 2008 |