Save on Pinterest

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
  • Total Time
    Prep: 15 min. Cook: 20 min.
  • Makes
    4 servings


  • 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


  • 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 minutes or until slightly thickened. Add cranberries. Return pork to the pan; cover and simmer for 5 minutes or until heated through.
Nutrition Facts
1 each: 332 calories, 11g fat (4g saturated fat), 71mg cholesterol, 419mg sodium, 34g carbohydrate (27g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fruit, 1 fat.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

Recommended Video


Click stars to rate
Average Rating:
  • gramychristine
    Dec 29, 2011

    OOPS! Instead of CRANBERRIES, I used pomegranates. But wouldn't cherries be good, too?

  • gramychristine
    Dec 29, 2011

    My guests loved, loved, loved this! ONLY, I changed it up a bit as I always use what I have on hand if I can. Instead of the cherries, I had dried pomegranates as well as fresh. I used both paired with a half can of frozen cherry pomegranate juice to which I added a bit of cornstarch beaten into cold water to thicken the sauce. I pounded the tenderloin before cooking and cooked it until it was crispy. I think it adds more flavor. It was delicious and so easy! I also tripled the recipe as I had 12 guests.

  • alflex
    Nov 14, 2011

    This is a WONDERFUL dish! Even my picky 3 yr old finished her plate and asked for seconds.

  • peytong
    Aug 30, 2011

    I make this all the time when I am trying to "impress" my guests. It is simple and elegant. It comes out looking just like the picture and I look like a fabulous cook even though I am a beginner! highly recommend

  • mel'skitchen
    Oct 7, 2010

    I have already made this several times, my guys prefer pork tenderloin to chicken. Also good with apricots.

  • mrecipes
    Feb 7, 2010

    Great flavor. I over-cooked it a bit and the some of the pork was a bit dry. My fault.

  • norway56
    Jan 6, 2008

    it is very flavorful... very cranberrie taste... i used honey mustard instead of dijon so a little sweet... i will be making it again