Birthdays, promotions and anniversaries don’t always happen on the weekend, so it’s nice to have a few quick and special weeknight recipes like this one on hand. Our tasters were impressed by the tangy and smoky flavors we found in such a simple-to-prepare entree. —Catherine Higgins, Bountiful, Utah
- 1 pork tenderloin (1 pound), cut into 1-inch slices
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup whole-berry cranberry sauce
- 2 tablespoons barbecue sauce
- 1 tablespoon water
- 2 garlic cloves, minced
- 1/2 teaspoon Chinese five-spice powder
- Sprinkle pork with salt and pepper. In a large nonstick skillet coated with cooking spray, cook pork in batches over medium heat for 3-5 minutes on each side or until juices run clear. Remove and keep warm.
- Add the cranberry sauce, barbecue sauce, water, garlic and five-spice powder to the skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until thickened. Serve with pork. Yield: 4 servings.
Originally published as Pork Medallions with Cranberry Sauce in Simple & Delicious February/March 2012, p30
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Pork Medallions with Cranberry Sauce
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Reviewed Jan. 5, 2013
"My children are incredibly picky eaters, and I always know they'll eat this. They like plain cranberry sauce, but my husband and I really like the jazzed-up version in this recipe."