Pork Medallions with Gingered Cranberry Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The sliced pork cooks faster than a whole tenderloin, and this gingered cranberry sauce not only has wonderful flavor, but it's also quick and easy. -Linda Drinkard, Vero Beach, FL Ingredients:
2 teaspoons butter |
1 (1-pound) pork tenderloin, trimmed and cut into 1-inch-thick slices |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 tablespoon olive oil |
1/2 teaspoon finely minced peeled fresh ginger |
1 garlic clove, minced |
1/2 cup port or other sweet red wine |
1 cup canned whole-berry cranberry sauce |
1/4 cup fat-free, less-sodium chicken broth |
1 1/2 teaspoons balsamic vinegar |
Directions:
1. Melt butter in a large nonstick skillet over medium-high heat. Sprinkle both side of pork evenly with salt and pepper. Add pork to the pan; cook 2 minutes on each side or until browned. Remove pork from pan; keep warm.
2. Wipe pan with a paper towel; return pan to heat. Add olive oil to pan. Add ginger and garlic; sauté 30 seconds. Add port, scraping pan to loosen browned bits; cook until reduced to 1/4 cup (about 5 minutes). Add cranberry sauce and chicken broth; cook 3 minutes or until slightly thick, stirring occasionally. Stir in balsamic vinegar; return pork to pan. Cook 1 minute, turning to coat pork.
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