Cran-Orange Pork Medallions

Name: Cran-Orange Pork Medallions
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 59 milliliters dried cranberries; 1 teaspoons garlic powder; 1 teaspoons ground coriander; 2 Tbsps olive oil; 59 milliliters orange juice; 118 milliliters orange marmalade; 0 teaspoons pepper; 454 grams pork tenderloin , cut into 1-inch slices; 1 medium red onion, chopped; 1 teaspoons salt

You can never have too many main course recipes, so give Cran-Orange Pork Medallions a try. This recipe serves 4. One serving contains 347 calories, 24g of protein, and 11g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. If you have pork tenderloin, ground coriander, garlic powder, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes about 30 minutes. If you like this recipe, you might also like recipes such as Cran-Orange Pork Tenderloin, Pork Medallions in Orange Sauce, and Pork Medallions With Orange Sauce.

Instructions

Flatten pork slices to 1/4-in. thickness.

Ingredients you will need

Cooked Pork

Combine the salt, garlic powder, coriander and pepper; sprinkle over both sides of pork.

Ingredients you will need

Garlic Powder

Coriander

Pepper

Pork

Salt

In a large skillet, saute pork in oil for 3 minutes on each side or until no longer pink.

Ingredients you will need

Pork

Cooking Oil

Equipment you will use

Frying Pan

Remove and keep warm.

In the same skillet, saute onion in pan juices for 5 minutes or until tender. Stir in the marmalade, orange juice, cranberries and vinegar. Bring to a boil. Reduce heat; return pork to skillet. Simmer, uncovered, for 5 minutes or until sauce is thickened.

Ingredients you will need

Orange Juice

Cranberries

Marmalade

Vinegar

Onion

Sauce

Pork

Equipment you will use

Frying Pan

Equipment

Frying Pan

Ingredients

Servings:

2Tbsps

balsamic vinegar 59milliliters

dried cranberries 1teaspoons

garlic powder 1teaspoons

ground coriander 2Tbsps

olive oil 59milliliters

orange juice 118milliliters

orange marmalade 0teaspoons

pepper 454grams

pork tenderloin , cut into 1-inch slices 1medium

red onion, chopped 1teaspoons

salt

Recommended wine: Pinot Noir, Malbec, Sangiovese

Pork Medallions on the menu? Try pairing with Pinot Noir, Malbec, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. You could try Cambria Julia's Vineyard rosé of Pinot Noir. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 22 dollars per bottle.

Cambria Julia's Vineyard Rose of Pinot Noir

A blend of Estate Pinot Noir Clone from Julia's Vineyard designed for Rosé. Aromas of fresh strawberry, watermelon, and citrus. Smooth texture with lively acid and a tart finish.