Cranberry Mustard Pork Medallions |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
2/3 cup water |
1/3 cup apple juice concentrate, unsweetened |
1/3 cup cranberry juice concentrate |
1/3 cup port wine |
1 lb pork tenderloin |
1/4 teaspoon garlic salt |
1/8 teaspoon pepper |
1 tablespoon olive oil |
1 tablespoon unsalted butter |
3 tablespoons dijon mustard |
1/2 cup dried cranberries |
Directions:
1. In a bowl, whisk together the water, the 2 juice concentrates & wine, then set aside.
2. Cut pork into 1-inch slices, then flatten each to 1/4-inch thickness, before sprinkling with the garlic salt & the pepper.
3. In a large nonstick skillet, heat the oil & melt the butter, then, in batches, saute pork for 2 to 3 minutes on each side or until the juices run clear.
4. After removing the cooked pork & setting it aside to keep warm, add the juice/wine mixture to the skillet & bring to a boil.
5. Reduce heat & simmer 3 minutes, then stir in the mustard, cooking & stirring for 6 to 8 minutes or until slightly thickened.
6. Add cranberries, then return pork to the pan, cover & simmer for 5 minutes or until heated through.
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