Cranberry Pork Tenderloin Medallions Recipes

CRANBERRY PORK MEDALLIONS

Steps:

• In a nonstick skillet, cook pork in oil for 3-4 minutes.
• (Don't overcook) Remove from pan and set aside.
• In the same skillet, saute onion, garlic and sugar until onion is caramelized and tender.
• Stir in 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.
• Return pork to pan and heat through.
• Serve pork topped with sauce.

CRANBERRY PORK TENDERLOIN

Steps:

• Place pork in a 3-qt. slow cooker. In a small bowl, combine the cranberry sauce, orange juice, sugars, mustard and cloves; pour over pork. Cover and cook on low for 5-6 hours or until meat is tender., Remove pork and keep warm. Combine cornstarch and cold water until smooth; gradually stir into cranberry mixture. Cover and cook on high for 15 minutes or until thickened. Serve with pork.

PORK TENDERLOIN WITH BALSAMIC-CRANBERRY SAUCE

Steps:

• Preheat oven to 450°F.
• Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat.
• Sprinkle pork with salt and pepper.
• Sear pork on all sides, about 2 minutes.
• Place skillet with pork in oven.
• Roast pork until thermometer inserted into center registers 155°F, about 10 minutes.
• Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat.
• Add onion and rosemary; sauté until onion softens, about 3 minutes.
• Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes.
• Transfer pork to work surface.
• Scrape any juices from large skillet into cranberry mixture.
• Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes.
• Season with salt and pepper.
• Slice pork and serve with sauce.

PORK MEDALLIONS WITH CRANBERRY STUFFING

Steps:

• CUT each tenderloin crosswise into 6 slices.
• Pound meat slices, cut-sides up, with meat mallet to 1/2-inch thickness. Add to large nonstick skillet sprayed with cooking spray. Cook on medium-high heat 3 minute on each side or until browned on both sides. Reduce heat to low.
• COMBINE dressing and mustard; pour over meat. Continue cooking 3 minute on each side or until meat is cooked through and sauce is thickened.
• Meanwhile, prepare stuffing as directed on package, but reduce butter or margarine to 1 tablespoons and add cranberries to the water along with the stuffing mix.
• SPOON stuffing onto serving plates. Add meat; drizzle with sauce.

PORK MEDALLIONS WITH CRANBERRIES AND APPLES

Steps:

• Combine first 7 ingredients in a small bowl and stir well.
• Cut pork crosswise into 8 pieces.
• Flatten each piece to 3/4-inch thick using a meat mallet or rolling pin.
• Coat each piece with flour, shaking off excess.
• Heat 3 teaspoons olive oil in a large non-stick skillet coated with cooking spray over medium-high heat.
• Add pork and saute 2 1/2 minutes on each side or until browned.
• Remove from pan.
• Add 1 teaspoon oil to pan.
• Add onion, cover, reduce heat, and cook 5 minutes or until golden brown, stirring frequently.
• Return pork to pan; add juice mixture, apple and cranberries.
• Bring to a simmer, cover and cook 3 minutes or until cranberries pop and pork is cooked through, stirring occasionally.
• Garnich with sage sprigs.