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Cranberry-Mustard Pork Medallions Recipe

Cranberry-Mustard Pork Medallions Recipe

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
TOTAL TIME: Prep: 15 min. Cook: 20 min. YIELD:4 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.

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.

Reviews for Cranberry-Mustard Pork Medallions

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Reviewed Dec. 29, 2011

"OOPS! Instead of CRANBERRIES, I used pomegranates. But wouldn't cherries be good, too?"

Reviewed Dec. 29, 2011

"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 Nov. 14, 2011

"This is a WONDERFUL dish! Even my picky 3 yr old finished her plate and asked for seconds."

Reviewed Aug. 30, 2011

"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 Oct. 7, 2010

"I have already made this several times, my guys prefer pork tenderloin to chicken. Also good with apricots."

Reviewed Feb. 7, 2010

"Great flavor. I over-cooked it a bit and the some of the pork was a bit dry. My fault."

Reviewed Jan. 6, 2008

"it is very flavorful... very cranberrie taste... i used honey mustard instead of dijon so a little sweet... i will be making it again"

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Wine Pairings

Light-Bodied Red Wine

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