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.
To prepare pork, combine first 4 ingredients; rub evenly over pork.
Heat a large ovenproof nonstick skillet over medium-high heat. Coat pan with cooking spray.
Add pork; cook 4 minutes on each side or until browned.
Place pan in oven; cook pork at 400 for 12 minutes or until a meat thermometer registers 160 (slightly pink).
Place pork on a cutting board; keep warm.
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.
Cut the pork into (1/2-inch) slices.