PORK MEDALLIONS WITH PORT-&-DRIED CRANBERRY SAUCE

PORK MEDALLIONS WITH PORT-&-DRIED CRANBERRY SAUCE image

Yield 4 People

Number Of Ingredients 11

1/4 cup dried cranberries
1/4 cup port wine
1 pound pork tenderloin, trimmed of fat
1/4 teaspoon salt, to taste
1/4 teaspoon freshly ground black pepper, to taste
1 teaspoon olive oil
2 clove garlic, peeled and halved
1 teaspoon balsamic vinegar
2 each sage, leaves
1/2 cup low-sodium chicken broth
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Steps:

Time: 30 Min 1. In a small bowl, combine cranberries and port. Set aside. Slice tenderloin into medallions 1 1/2 inches thick. Place between 2 layers of plastic wrap, and with the bottom of a saucepan, pound the medallions until they are 1/2 inch thick. Season both sides with salt and pepper. 2. In a nonstick skillet, heat oil over medium-high heat. Sear medallions on one side until golden brown, 2 to 3 minutes. Turn and sear on the other side for 4 to 5 minutes; turn medallions again and continue cooking until golden brown and no longer pink in the center, 2 to 3 minutes. Remove to a serving platter and cover loosely to keep warm. 3. Return the skillet to medium-high heat. Add garlic and cook, stirring, 1 minute. Add port with cranberries, vinegar and sage leaves; cook for 1 minute, scraping skillet for browned bits. Pour in chicken broth, swirl the skillet and bring to a boil again. Continue cooking until sauce thickens and is reduced by half, about 3 minutes. Remove the garlic and sage. Season the sauce to taste with salt and pepper. Spoon over the pork and serve.