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Cranberry-Mustard Pork Medallions

 Cranberry-Mustard Pork Medallions
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
4 ServingsPrep: 15 min. Cook: 20 min.

Ingredients

  • 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

Directions

  • 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

2 of 2

Cranberry-Mustard Pork Medallions (continued)

Directions (continued)

  • 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.
Wine: This recipe pairs well with a light red wine.: Taste of Home Special Offer: Enjoy this recipe with Tangley Oaks Pinot Noir 2012 CA, pinot nose with great raspberry and plum flavors...a perfectly balanced lighter wine. Buy now and get 4 bottles for $59.99. Order Now