Cranberry-Mustard Pork Medallions Recipe
Cranberry-Mustard Pork Medallions Recipe photo by Taste of Home
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Cranberry-Mustard Pork Medallions Recipe

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4.5 7 10
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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
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

Nutritional Facts

1 each: 332 calories, 11g fat (4g saturated fat), 71mg cholesterol, 419mg sodium, 34g carbohydrate (27g sugars, 1g fiber), 23g protein Diabetic Exchanges: 1 starch, 3 lean meat, 1 fruit, 1 fat.


  1. 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.
  2. 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.
  3. 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. Yield: 4 servings.
Originally published as Cranberry-Mustard Pork Medallions in Light & Tasty December/January 2007, p13

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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gramychristine 146934
Reviewed Dec. 29, 2011

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

gramychristine 66728
Reviewed 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 161830
Reviewed Nov. 14, 2011

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

peytong 162021
Reviewed 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 162706
Reviewed Oct. 7, 2010

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

mrecipes 161750
Reviewed Feb. 7, 2010

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

norway56 146928
Reviewed 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"

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