Pork Medallions With Port And Dried Cranberry Sauce Recipes

CRANBERRY PORK MEDALLIONS

Cranberry Pork Medallions image

This juicy glazed pork is quick and easy to fix, but it tastes so special, everyone will think you fussed. --Maria Brennan, Waterbury, Connecticut

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 3 servings.

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 425 calories, Fat 19g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 149mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 2g fiber), Protein 31g protein.

CRANBERRY PORK TENDERLOIN MEDALLIONS

Cranberry Pork Tenderloin Medallions image

This is a recipe from Carla Hall (The Chew) that was recently published in People magazine. I made this the other night and it was great! Easy to make and something different to do with cranberries which I love. Cooking time does not take into account the time you marinate the pork.

Provided by Sassy in da South

Categories Pork

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 (3/4 lb) pork tenderloin, trimmed
1/2 cup cranberry juice
2 garlic cloves, minced
1 tablespoon spicy brown mustard
1 tablespoon honey
1 dash Worcestershire sauce
2 tablespoons canola oil
cranberry sauce (optional)

Steps:

Rinse pork; pat dry. Cut each tenderloin crosswise into 2-inch thick medallions.
Combine cranberry juice, garlic, mustard, honey and worcestershire sauce in a large zip-top plastic bag.
Add pork, turning to coat. Seal bag; chill at least 2 hours or up to overnight.
Preheat oven to 350 degrees. Remove pork from bag and pat dry; discard marinade. Cook half of pork in 1 tablespoon hot oil in a large skillet over medium-high heat about 2 minutes per side or until browned, turning once. Transfer meat to a rimmed baking sheet. Repeat process with remaining oil and pork.
Bake pork about 13 minutes until 140 degrees in center.
Drizzle with pan juices. Serve immediately and garnish with cranberry sauce, if desired.

PORK TENDERLOIN WITH BALSAMIC-CRANBERRY SAUCE

Pork Tenderloin with Balsamic-Cranberry Sauce image

To round out this menu, serve roasted squash, corn muffins and boiled green beans with orange zest. End with vanilla ice cream topped with warm chestnuts in syrup.

Categories Onion Roast Sauté Quick & Easy Cranberry Pork Tenderloin Fall Bon Appétit

Yield Serves 2, can be doubled

Number Of Ingredients 7

Ingredients

1 1/2 tablespoons butter
1 8- to 10-ounce pork tenderloin
1/2 cup chopped onion
1 tablespoon chopped fresh rosemary
1/2 cup canned low-salt chicken broth
1/3 cup canned whole berry cranberry sauce
1 tablespoon balsamic vinegar

Steps:

Preheat oven to 450°F. Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat. Sprinkle pork with salt and pepper. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven. Roast pork until thermometer inserted into center registers 155°F, about 10 minutes.
Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat. Add onion and rosemary; sauté until onion softens, about 3 minutes. Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes.
Transfer pork to work surface. Scrape any juices from large skillet into cranberry mixture. Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes. Season with salt and pepper. Slice pork and serve with sauce.

CRANBERRY PORK MEDALLIONS

Cranberry Pork Medallions image

We LOVE cranberries and this is a favorite recipe of ours. The pork is tender and the sauce is so good. I always serve this with mashed potatoes. This comes from a TOH Dec'00 issue.

Provided by DDW7976

Categories Pork

Time 30m

Yield 3 serving(s)

Number Of Ingredients 10

Ingredients

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

Steps:

In a nonstick skillet, cook pork in oil for 3-4 minutes.
(Don't overcook) Remove from pan and set aside.
In the same skillet, saute onion, garlic and sugar until onion is caramelized and tender.
Stir in 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 and heat through.
Serve pork topped with sauce.

Nutrition Facts : Calories 246.5, Fat 13.8, SaturatedFat 1.9, Sodium 41.9, Carbohydrate 31.8, Fiber 1.4, Sugar 26.7, Protein 0.6

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