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Cranberry Pork Medallions

 Cranberry Pork Medallions
This juicy glazed pork is quick and easy to fix, but it tastes so special, everyone will think you fussed. --Maria Brennan, Waterbury, Connecticut
3 ServingsPrep/Total Time: 20 min.


  • 1 pork tenderloin (about 1 pound), cut into 1/2-inch slices
  • 3 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 garlic clove, minced
  • 3 tablespoons sugar
  • 3/4 cup apple juice
  • 1/2 cup cranberry juice
  • 1/2 cup fresh or frozen cranberries, thawed
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
  • Additional cranberries and fresh rosemary, optional


  • In a large nonstick skillet, brown pork in oil for 3-4 minutes on
  • each side. Remove and set aside.
  • In the same skillet, saute the onion, garlic and sugar until onion is
  • caramelized and tender. Stir in the apple juice, cranberry juice,
  • cranberries, mustard and rosemary. Bring to a boil. Reduce heat;
  • simmer, uncovered, for 5-6 minutes or until sauce is reduced by
  • half.
  • Return pork to pan; heat through. Sprinkle with additional
  • cranberries and rosemary if desired. Yield: 3 servings.

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Cranberry Pork Medallions (continued)

Nutritional Facts: 1 serving (1/3 each) equals 425 calories, 19 g fat (4 g saturated fat), 84 mg cholesterol, 149 mg sodium, 32 g carbohydrate, 2 g fiber, 31 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer