Cranberry Pork Medallions

Name: Cranberry Pork Medallions
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 3
Cuisine: Global
Ingredients: 177 milliliters apple juice; 118 milliliters fresh or frozen cranberries, thawed; 118 milliliters cranberry juice; 2 teaspoons Dijon mustard; 1 teaspoons minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed; 1 garlic clove, minced; 3 Tbsps olive oil; 1 medium onion, finely chopped; 454 grams pork tenderloin (about , cut into 1/2-inch slices; 3 servings Additional cranberries and fresh rosemary, optional; 3 Tbsps sugar

You can never have too many main course recipes, so give Cranberry Pork Medallions a try. This gluten free and dairy free recipe serves 3. One serving contains 426 calories, 32g of protein, and 20g of fat. From preparation to the plate, this recipe takes about 20 minutes. Head to the store and pick up apple juice, cranberries, additional cranberries and rosemary, and a few other things to make it today. If you like this recipe, take a look at these similar recipes: Pork Medallions with Cranberry Sauce, Cranberry-Mustard Pork Medallions, and Pork Medallions with Cranberry Stuffing.

Instructions

In a large nonstick skillet, brown pork in oil for 3-4 minutes on each side.

Ingredients you will need

Pork

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Cranberry Juice

Apple Juice

Cranberries

Rosemary

Mustard

Garlic

Onion

Sauce

Sugar

Equipment you will use

Frying Pan

Return pork to pan; heat through.

Ingredients you will need

Pork

Equipment you will use

Frying Pan

Sprinkle with additional cranberries and rosemary if desired.

Ingredients you will need

Cranberries

Rosemary

Equipment

Frying Pan

Ingredients

Servings:

177milliliters

apple juice 118milliliters

fresh or frozen cranberries, thawed 118milliliters

cranberry juice 2teaspoons

Dijon mustard 1teaspoons

minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed 1

garlic clove, minced 3Tbsps

olive oil 1medium

onion, finely chopped 454grams

pork tenderloin (about , cut into 1/2-inch slices 3servings

Additional cranberries and fresh rosemary, optional 3Tbsps

sugar

Recommended wine: Pinot Noir, Malbec, Sangiovese

Pork Medallions works really well 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. One wine you could try is Hartford Court Russian River Pinot Noir ( half-bottle). It has 4.6 out of 5 stars and a bottle costs about 22 dollars.

Hartford Court Russian River Pinot Noir ( half-bottle)

Aromas of black cherry, allspice, black currant and loam are followed by flavors of wild raspberries, dark berries and a crushed rock minerality. The dense entry is followed by a sweet and juicy mouth feel, supported by acidity, silky tannins and a subtle earthy finish.