- 2 pork tenderloins (1 pound each), cut into 1-inch slices
- Salt and pepper to taste
- 2 tablespoons olive oil
- CRANBERRY SAUCE:
- 1/3 cup finely chopped red onion
- 1 garlic clove, minced
- 1 can (14 ounces) whole-berry cranberry sauce
- 2/3 cup white wine or chicken broth
- 2 tablespoons orange juice concentrate
- 2 tablespoons balsamic vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon reduced-sodium chicken bouillon granules
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Flatten pork slices to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet over medium heat, cook pork in oil in batches until meat is no longer pink. Remove and keep warm.
- In the same skillet, saute onion in drippings until tender. Add garlic; saute 1 minute longer. Stir in the cranberry sauce, wine, orange juice concentrate, vinegar, mustard, bouillon, salt and pepper; heat through. Serve with pork. Yield: 8 servings.
Originally published as Pork Tenderloin Medallions in Country Woman October/November 2007, p27
This recipe pairs well with a full-bodied white wine.
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