Roasted Pork Tenderloin Medallions with Dried Cranberry Sauce

Roasted Pork Tenderloin Medallions with Dried Cranberry Sauce
Need a gluten free and dairy free main course? Roasted Pork Tenderloin Medallions with Dried Cranberry Sauce could be an outstanding recipe to try. This recipe makes 4 servings with 235 calories, 24g of protein, and 3g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. It will be a hit at your Thanksgiving event. If you have thyme, cranberries, grape jelly, and a few other ingredients on hand, you can make it. To use up the dried cranberries you could follow this main course with the Breakfast Cookies as a dessert. From preparation to the plate, this recipe takes approximately 37 minutes.

Instructions

1
Preheat oven to 40
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OvenOven
2
To prepare pork, combine first 4 ingredients; rub evenly over pork.
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PorkPork
Dry Seasoning RubDry Seasoning Rub
3
Heat a large ovenproof nonstick skillet over medium-high heat. Coat pan with cooking spray.
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Cooking SprayCooking Spray
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Frying PanFrying Pan
4
Add pork; cook 4 minutes on each side or until browned.
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PorkPork
5
Place pan in oven; cook pork at 400 for 12 minutes or until a meat thermometer registers 160 (slightly pink).
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MeatMeat
PorkPork
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Kitchen ThermometerKitchen Thermometer
OvenOven
Frying PanFrying Pan
6
Place pork on a cutting board; keep warm.
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PorkPork
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Cutting BoardCutting Board
7
To prepare sauce, add the chicken broth, dried cranberries, and juice to pan; bring to a boil, scraping pan to loosen browned bits. Stir in jelly; cook 8 minutes or until mixture is slightly thick, stirring occasionally.
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Dried CranberriesDried Cranberries
Chicken BrothChicken Broth
JellyJelly
JuiceJuice
SauceSauce
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Frying PanFrying Pan
8
Cut the pork into (1/2-inch) slices.
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PorkPork
9
Serve with sauce.
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SauceSauce
DifficultyMedium
Ready In37 m.
Servings4
Health Score12
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