Cranberry Pork Medallions Recipe

4 1 2
Cranberry Pork Medallions Recipe
Cranberry Pork Medallions Recipe photo by Taste of Home
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Cranberry Pork Medallions Recipe

Read Reviews
4 1 2
Publisher Photo
This juicy glazed pork is quick and easy to fix, but it tastes so special, everyone will think you fussed. --Maria Brennan, Waterbury, Connecticut
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 pork tenderloin (about 1 pound), cut into 1/2-inch slices
  • 3 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 garlic clove, minced
  • 3 tablespoons sugar
  • 3/4 cup apple juice
  • 1/2 cup cranberry juice
  • 1/2 cup fresh or frozen cranberries, thawed
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
  • Additional cranberries and fresh rosemary, optional

Directions

In a large nonstick skillet, brown pork in oil for 3-4 minutes on each side. Remove and set aside.
In the same skillet, saute the onion, garlic and sugar until onion is caramelized and tender. Stir in the apple juice, cranberry juice, cranberries, mustard and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until sauce is reduced by half.
Return pork to pan; heat through. Sprinkle with additional cranberries and rosemary if desired. Yield: 3 servings.
Originally published as Cranberry Pork Medallions in Taste of Home December/January 2001, p9

Nutritional Facts

1/3 each: 425 calories, 19g fat (4g saturated fat), 84mg cholesterol, 149mg sodium, 32g carbohydrate (28g sugars, 2g fiber), 31g protein.

  • 1 pork tenderloin (about 1 pound), cut into 1/2-inch slices
  • 3 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 garlic clove, minced
  • 3 tablespoons sugar
  • 3/4 cup apple juice
  • 1/2 cup cranberry juice
  • 1/2 cup fresh or frozen cranberries, thawed
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
  • Additional cranberries and fresh rosemary, optional
  1. In a large nonstick skillet, brown pork in oil for 3-4 minutes on each side. Remove and set aside.
  2. In the same skillet, saute the onion, garlic and sugar until onion is caramelized and tender. Stir in the apple juice, cranberry juice, cranberries, mustard and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until sauce is reduced by half.
  3. Return pork to pan; heat through. Sprinkle with additional cranberries and rosemary if desired. Yield: 3 servings.
Originally published as Cranberry Pork Medallions in Taste of Home December/January 2001, p9

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lbarts1 User ID: 5190342 34229
Reviewed Jun. 28, 2012

"I was surprised that this didn't have more taste, considering all the yummy ingredients that went into it. It was a little bland."

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