Cranberry-Mustard Pork Medallions |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This pretty pork entree makes a great holiday dish. Topped with cranberry sauce, the pork medallions are light and filling, but theyâre so delicious, guests always want more. âTami Morrison of Kent, Washington Ingredients:
2/3 cup water |
1/3 cup thawed unsweetened apple juice concentrate |
1/3 cup thawed cranberry juice concentrate |
1/3 cup port wine or 1 tablespoon additional cranberry juice concentrate plus 1/4 cup water |
1 pork tenderloin (1 pound) |
1/4 teaspoon garlic salt |
1/8 teaspoon pepper |
1 tablespoon olive oil |
1 tablespoon butter |
2 to 3 tablespoons dijon mustard |
1/3 cup dried cranberries |
Directions:
1. In a bowl, combine the first four ingredients; set aside. Cut pork into 1-in. slices; flatten to 1/4-in. thickness. Sprinkle with garlic salt and pepper.
2. In a large nonstick skillet, saute pork in oil and butter in batches for 2-3 minutes on each side or until juices run clear. Remove and keep warm.
3. Add reserved juice mixture to the skillet; bring to a boil. Reduce heat; simmer for 3 minutes. Stir in mustard; cook and stir for 6-8 minutes or until slightly thickened. Add cranberries. Return pork to the pan; cover and simmer for 5 minutes or until heated through. Yield: 4 servings.
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