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
- 2/3 cup water
- 1/3 cup thawed unsweetened apple juice concentrate
- 1/3 cup thawed cranberry juice concentrate
- 1/3 cup port wine or 1 tablespoon additional cranberry juice concentrate plus 1/4 cup water
- 1 pork tenderloin (1 pound)
- 1/4 teaspoon garlic salt
- 1/8 teaspoon pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 to 3 tablespoons Dijon mustard
- 1/3 cup dried cranberries
- In a bowl, combine the first four ingredients; set aside. Cut pork into 1-in. slices; flatten to 1/4-in. thickness. Sprinkle with garlic salt and pepper.
- In a large nonstick skillet, saute pork in oil and butter in batches for 2-3 minutes on each side or until juices run clear. Remove and keep warm.
- Add reserved juice mixture to the skillet; bring to a boil. Reduce heat; simmer for 3 minutes. Stir in mustard; cook and stir for 6-8 minutes or until slightly thickened. Add cranberries. Return pork to the pan; cover and simmer for 5 minutes or until heated through. Yield: 4 servings.
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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