On rushed-for-time weeknights, hosting friends for dinner will be a breeze, thanks to Tami M.’s lovely Cranberry-Mustard Pork Medallions. In Kent, Washington, she dresses up pork tenderloin slices with a tangy cranberry sauce for an easy main dish in moments.
Our Test Kitchen’s Herb-Crusted Potatoes are a great match for the pork and many other entrees. An assortment of herbs gives the simple oven-roasted potatoes a bold taste.
- To save time in the entree’s preparation, combine the juice mixture, slice and flatten the pork and refrigerate all the night before.
- For a special touch, add some grated orange peel to the pork’s sauce.
- You can substitute 1 teaspoon of dried rosemary crushed for the potatoes’ fresh rosemary.