Best Pork Medallions With Cranberry Sauce Recipes

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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

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

PORK TENDERLOIN WITH BALSAMIC-CRANBERRY SAUCE



Pork Tenderloin With Balsamic-Cranberry Sauce image

Make and share this Pork Tenderloin With Balsamic-Cranberry Sauce recipe from Food.com.

Provided by Nimz_

Categories     Pork

Time 40m

Yield 2 serving(s)

Number Of Ingredients 7

1 1/2 tablespoons butter
1 (8 -10 ounce) pork tenderloin
1/2 cup chopped onion
1 tablespoon chopped fresh rosemary
1/2 cup 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.

Nutrition Facts : Calories 316, Fat 13.2, SaturatedFat 7, Cholesterol 96.6, Sodium 338.7, Carbohydrate 23.4, Fiber 1.3, Sugar 20.6, Protein 25.3

PORK MEDALLIONS WITH CRANBERRY STUFFING



Pork Medallions With Cranberry Stuffing image

Make and share this Pork Medallions With Cranberry Stuffing recipe from Food.com.

Provided by Karen..

Categories     One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

2 pork tenderloin (about 1.5 lbs.)
1/4 cup sun-dried tomato dressing
1 tablespoon Dijon mustard
1 (6 ounce) package seasoned stuffing mix (for Chicken)
1/3 cup dried cranberries
1 tablespoon butter or 1 tablespoon margarine
water (to prepare stuffing mix)

Steps:

  • CUT each tenderloin crosswise into 6 slices.
  • Pound meat slices, cut-sides up, with meat mallet to 1/2-inch thickness. Add to large nonstick skillet sprayed with cooking spray. Cook on medium-high heat 3 minute on each side or until browned on both sides. Reduce heat to low.
  • COMBINE dressing and mustard; pour over meat. Continue cooking 3 minute on each side or until meat is cooked through and sauce is thickened.
  • Meanwhile, prepare stuffing as directed on package, but reduce butter or margarine to 1 tablespoons and add cranberries to the water along with the stuffing mix.
  • SPOON stuffing onto serving plates. Add meat; drizzle with sauce.

PORK MEDALLIONS WITH CRANBERRIES AND APPLES



Pork Medallions With Cranberries and Apples image

This is very good on a crisp fall night and goes together quickly. Leftovers are good reheated. I got this from a magazine and my husband who isn't a big pork lover really liked it too!

Provided by Susan Dillard

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 cup apple juice
1/2 cup chicken broth
1 tablespoon brown sugar
1 1/2 teaspoons cornstarch
1/2 teaspoon salt
1/4 teaspoon dried rubbed sage
1/8 teaspoon fresh coarse ground black pepper
1 (1 lb) pork tenderloin, trimmed
1 tablespoon flour
4 teaspoons olive oil, divided
cooking spray
1/2 cup finely chopped onion
1 cup thinly sliced peeled apple
3/4 cup fresh cranberries
fresh sage sprig (optional)

Steps:

  • Combine first 7 ingredients in a small bowl and stir well.
  • Cut pork crosswise into 8 pieces.
  • Flatten each piece to 3/4-inch thick using a meat mallet or rolling pin.
  • Coat each piece with flour, shaking off excess.
  • Heat 3 teaspoons olive oil in a large non-stick skillet coated with cooking spray over medium-high heat.
  • Add pork and saute 2 1/2 minutes on each side or until browned.
  • Remove from pan.
  • Add 1 teaspoon oil to pan.
  • Add onion, cover, reduce heat, and cook 5 minutes or until golden brown, stirring frequently.
  • Return pork to pan; add juice mixture, apple and cranberries.
  • Bring to a simmer, cover and cook 3 minutes or until cranberries pop and pork is cooked through, stirring occasionally.
  • Garnich with sage sprigs.

Nutrition Facts : Calories 252.3, Fat 8.8, SaturatedFat 2, Cholesterol 73.8, Sodium 447, Carbohydrate 17.9, Fiber 2.1, Sugar 11.3, Protein 24.7

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

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.

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