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This pretty pork entree makes a great holiday dish. Topped with cranberry sauce, the pork medallions are light and filling, but they’re so delicious, guests always want more. –Tami Morrison of Kent, Washington
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 3 ounces cooked pork with 1/4 cup sauce equals 332 calories, 11 g fat (4 g saturated fat), 71 mg cholesterol, 419 mg sodium, 34 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fruit, 1 fat.
Originally published as Cranberry-Mustard Pork Medallions in Light & Tasty December/January 2007, p13
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Dec. 29, 2011 by gramychristine
OOPS! Instead of CRANBERRIES, I used pomegranates. But wouldn't cherries be good, too?
My guests loved, loved, loved this! ONLY, I changed it up a bit as I always use what I have on hand if I can. Instead of the cherries, I had dried pomegranates as well as fresh. I used both paired with a half can of frozen cherry pomegranate juice to which I added a bit of cornstarch beaten into cold water to thicken the sauce. I pounded the tenderloin before cooking and cooked it until it was crispy. I think it adds more flavor. It was delicious and so easy! I also tripled the recipe as I had 12 guests.
Reviewed on Nov. 14, 2011 by alflex
This is a WONDERFUL dish! Even my picky 3 yr old finished her plate and asked for seconds.
Reviewed on Aug. 30, 2011 by peytong
I make this all the time when I am trying to "impress" my guests. It is simple and elegant. It comes out looking just like the picture and I look like a fabulous cook even though I am a beginner! highly recommend
Reviewed on Oct. 07, 2010 by mel'skitchen
I have already made this several times, my guys prefer pork tenderloin to chicken. Also good with apricots.
Reviewed on Feb. 07, 2010 by mrecipes
Great flavor. I over-cooked it a bit and the some of the pork was a bit dry. My fault.
Reviewed on Jan. 06, 2008 by norway56
it is very flavorful... very cranberrie taste... i used honey mustard instead of dijon so a little sweet... i will be making it again
Reviewed on Dec. 19, 2007 by Margie Corn
Reviewed on Dec. 16, 2007 by Anonymous
Reviewed on Dec. 15, 2007 by jkmusicmaker
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