Cranberry-Mustard Pork Medallions
Total TimePrep: 15 min. Cook: 20 min.
- 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 Facts1 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.
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Dec 29, 2011
OOPS! Instead of CRANBERRIES, I used pomegranates. But wouldn't cherries be good, too?
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.
Nov 14, 2011
This is a WONDERFUL dish! Even my picky 3 yr old finished her plate and asked for seconds.
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
Oct 7, 2010
I have already made this several times, my guys prefer pork tenderloin to chicken. Also good with apricots.
Feb 7, 2010
Great flavor. I over-cooked it a bit and the some of the pork was a bit dry. My fault.
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