Cranberry-Mustard Pork Medallions
Total TimePrep: 15 min. Cook: 20 min.
OOPS! Instead of CRANBERRIES, I used pomegranates. But wouldn't cherries be good, too?
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.
This is a WONDERFUL dish! Even my picky 3 yr old finished her plate and asked for seconds.
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
I have already made this several times, my guys prefer pork tenderloin to chicken. Also good with apricots.
Great flavor. I over-cooked it a bit and the some of the pork was a bit dry. My fault.
it is very flavorful... very cranberrie taste... i used honey mustard instead of dijon so a little sweet... i will be making it again