Cranberry Pork Medallions

Impress your guests with this simple yet delicious Cranberry Pork Medallions recipe. Maria Brennan, from Waterbury, Connecticut, shares her secret for a festive cranberry glaze that elevates juicy pork tenderloin slices to a whole new level. With a caramelized onion and cranberry sauce, this dish looks and tastes so special that people will think you spent hours preparing it. Pair it with refrigerated mashed potatoes and frozen green beans for a super easy and satisfying meal.

INGREDIENTS:

• 1 pork tenderloin (about 1 pound), cut into ½-inch slices
• 3 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 garlic clove, minced
• 3 tablespoons sugar
• ¾ cup apple juice
• ½ cup cranberry juice
• ½ cup fresh or frozen cranberries, thawed
• 2 teaspoons Dijon mustard
• ½ teaspoon minced fresh rosemary or ⅛ teaspoon dried rosemary, crushed
• Additional cranberries and fresh rosemary for garnish (optional)

PREPARATION:

1. In a large nonstick skillet, heat the olive oil over medium heat. Brown the pork slices for 3-4 minutes on each side. Remove the pork from the skillet and set aside.
2. In the same skillet, add the chopped onion, minced garlic, and sugar. Cook until the onion is caramelized and tender.
3. Stir in the apple juice, cranberry juice, cranberries, Dijon mustard, and minced rosemary. Bring the mixture to a boil.
4. Reduce the heat and simmer the sauce, uncovered, for 5-6 minutes or until it is reduced by half.
5. Return the pork to the skillet and cook until heated through.
6. Sprinkle the dish with additional cranberries and fresh rosemary for garnish if desired.

YIELD: Makes 3 servings

PREP/COOK TIME: 20 minutes total

SPECIAL INSTRUCTIONS:

• When slicing the pork tenderloin, aim for slices that are about ½-inch thick for even cooking.
• If using dried rosemary instead of fresh, crush it slightly between your fingers to release its flavor before adding it to the sauce.
• For a sweeter glaze, you can adjust the amount of sugar according to your preference.
• Feel free to use fresh or frozen cranberries in the sauce. If using frozen cranberries, make sure to thaw them before adding them to the skillet.

TIPS:

• Serve the Cranberry Pork Medallions with refrigerated mashed potatoes and frozen green beans for a quick and easy meal.
• To make the dish even more festive, garnish with additional cranberries and fresh rosemary for a pop of color and added flavor.
• Experiment with different juices, such as orange juice or pomegranate juice, to vary the flavor profile of the sauce.
• If you prefer a smoother sauce, you can strain it through a fine-mesh sieve to remove any cranberry pulp.
• Double the recipe to serve a larger crowd or for leftovers that can be enjoyed the next day.

Impress your family and friends with the delectable flavors of Cranberry Pork Medallions. Maria Brennan, from Waterbury, Connecticut, shares her recipe for tender pork tenderloin slices with a tangy and festive cranberry glaze. The caramelized onion and cranberry sauce adds a burst of flavor and visual appeal to this simple and elegant dish.

This recipe is a fantastic choice for a special occasion or a weeknight dinner that you want to make feel extraordinary. The combination of juicy pork and the sweet-tart cranberry glaze is sure to please everyone at the table.

Serve the Cranberry Pork Medallions with refrigerated mashed potatoes and frozen green beans for a complete and hassle-free meal. The dish can be garnished with additional cranberries and fresh rosemary for an extra touch of elegance.

Try this recipe and discover how a few simple ingredients can transform pork tenderloin into a memorable and delicious entrée. With its delightful flavors and impressive presentation, Cranberry Pork Medallions will become a go-to recipe for special occasions or whenever you want to make a meal feel extra special.