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Cran-Orange Pork Medallions

"Talk about versatile recipes! This is a long-time family favorite just as it is, but occasionally, I jazz up the recipe with jalapeno peppers and fresh ginger. I’ve also made it with peach preserves and dried cherries for a delicious change of pace," notes Julie Wesson of Wilton, Wisconsin.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 1 pork tenderloin (1 pound), cut into 1-inch slices
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 medium red onion, chopped
  • 1/2 cup orange marmalade
  • 1/4 cup orange juice
  • 1/4 cup dried cranberries
  • 2 tablespoons balsamic vinegar


  • Flatten pork slices to 1/4-in. thickness. Combine the salt, garlic powder, coriander and pepper; sprinkle over both sides of pork.
  • In a large skillet, saute pork in oil for 3 minutes on each side or until no longer pink. Remove and keep warm.
  • In the same skillet, saute onion in pan juices for 5 minutes or until tender. Stir in the marmalade, orange juice, cranberries and vinegar. Bring to a boil. Reduce heat; return pork to skillet. Simmer, uncovered, for 5 minutes or until sauce is thickened.
Nutrition Facts
3 ounce-weight: 339 calories, 11g fat (2g saturated fat), 63mg cholesterol, 365mg sodium, 38g carbohydrate (36g sugars, 1g fiber), 23g protein.

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