Cranberry Pork Medallions |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 3 |
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We LOVE cranberries and this is a favorite recipe of ours. The pork is tender and the sauce is so good. I always serve this with mashed potatoes. This comes from a TOH Dec'00 issue. Ingredients:
1 pork tenderloin, cut into 1/2 inch slices (about 1lb) |
3 tablespoons olive oil |
1 medium onion, finely chopped |
1 clove garlic, minced |
3 tablespoons sugar |
3/4 cup apple juice |
1/2 cup cranberry juice |
1/2 cup cranberries (fresh or frozen) |
2 teaspoons dijon mustard |
1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary |
Directions:
1. In a nonstick skillet, cook pork in oil for 3-4 minutes.
2. (Don't overcook) Remove from pan and set aside.
3. In the same skillet, saute onion, garlic and sugar until onion is caramelized and tender.
4. Stir in apple juice, cranberry juice, cranberries, mustard, and rosemary.
5. Bring to a boil.
6. Reduce heat; simmer, uncovered for 5-6 minutes or until sauce is reduced by half.
7. Return pork to pan and heat through.
8. Serve pork topped with sauce.
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