Print Options

 
 
 
 Print
Cran-Orange Pork Medallions Recipe

Cran-Orange Pork Medallions Recipe

"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.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

Ingredients

  • 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

Directions

  • 1. Flatten pork slices to 1/4-in. thickness. Combine the salt, garlic powder, coriander and pepper; sprinkle over both sides of pork.
  • 2. In a large skillet, saute pork in oil for 3 minutes on each side or until no longer pink. Remove and keep warm.
  • 3. 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, 11 g fat (2 g saturated fat), 63 mg cholesterol, 365 mg sodium, 38 g carbohydrate, 1 g fiber, 23 g protein.

Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.