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Cran-Orange Pork Medallions

 Cran-Orange Pork Medallions
"Talk about versatile recipes! This is a long-time family favorite just as it is, but occasionally, I jazz up the recipe with jalapeno peppers and fresh ginger. I’ve also made it with peach preserves and dried cherries for a delicious change of pace," notes Julie Wesson of Wilton, Wisconsin.
4 ServingsPrep/Total Time: 30 min.


  • 1 pork tenderloin (1 pound), cut into 1-inch slices
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 medium red onion, chopped
  • 1/2 cup orange marmalade
  • 1/4 cup orange juice
  • 1/4 cup dried cranberries
  • 2 tablespoons balsamic vinegar


  • Flatten pork slices to 1/4-in. thickness. Combine the salt, garlic
  • powder, coriander and pepper; sprinkle over both sides of pork.
  • In a large skillet, saute pork in oil for 3 minutes on each side or
  • until no longer pink. Remove and keep warm.
  • In the same skillet, saute onion in pan juices for 5 minutes or until
  • tender. Stir in the marmalade, orange juice, cranberries and
  • vinegar. Bring to a boil. Reduce heat; return pork to skillet.
  • Simmer, uncovered, for 5 minutes or until sauce is thickened. Yield:
  • 4 servings.
Nutritional Facts: 3 ounces cooked pork equals 339 calories,

2 of 2

Cran-Orange Pork Medallions (continued)

Nutritional Facts: 11 g fat (2 g saturated fat), 63 mg cholesterol, 365 mg sodium, 38 g carbohydrate, 1 g fiber, 23 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.