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Pork Medalions with Cranberry Sauce

The pork was tender and the cranberry sauce was delicious. The simple sides of oven roasted butternut squash and frozen peas hit the spot. Costco sells a large container of butternut squash already peeled and cubed so you can make Oven Roasted Butternut Squash without any hassle! In the produce section at Trader Joe’s they also sell a bag of ready to cook squash. Yes, you do pay more for having the work already done but it’s cheaper and healthier than eating out!

Pork Medallions with Cranberry Sauce

  • 1 lb. Pork tenderloin cut into 1 inch medallions
  • 2 tablespoons flour
  • salt and pepper to taste
  • 1 tbsp. Vegetable oil
  • 1 tbsp. Butter
  • 2 Shallots chopped
  • 1/4 cup White wine or chicken broth
  • 1/3 cup Cranberry sauce ( whole berry or regular)
  • 1/2 cup Chicken broth
  • 1 tsp. Sugar
  • 1 tablespoon cornstarch mixed with 2 tablespoons water

Season the flour with salt and pepper to taste. Lightly dust the pork medallions with the flour. In a skillet over medium heat melt the butter with the oil. Brown the pork medallions about 3-5 minutes on both sides. Remove meat from pan, cover to keep warm. In the same pan cook the shallots until soft, add wine , scraping up all the little bits on the bottom of the pan. Add cranberry sauce, chicken broth and sugar. Add corn starch and stir until sauce has thickened. To serve, place medallions on a plate and pour sauce over the top.

Yield: 4 servings

Per Serving: 278 Calories; 11g Fat (36.4% calories from fat); 26g Protein; 16g Carbohydrate; trace Dietary Fiber; 67mg Cholesterol; 191mg Sodium.  Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates. WWPP 7

Adapted from a recipe posted by Momzoo on the Cooking Light Message Boards. Original recipe source unknown.

This recipe was shared on Tastetastic Thursdays @ A Little Nosh

See where I posted about this recipe here.


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4 comments

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  1. Arlene says:

    So when do you finish cooking the pork. Th e recipe says brown on both sides. Where do you finish cooking it through in the recipe, or is the browning sufficient?

    1. Tami says:

      Yes the browning is also cooking it as it is thinner slices that cook up quickly.

  2. Arlene says:

    Oh I see what I missed. I cut the 1 pound of meat into 4 pieces. Miss read, should have cut them thinner. Either way this was a fantastic meat dish!! I paired it with roasted veggies and it was so so so good!! We will put this in our regular rotation!!

    1. Tami says:

      Glad you liked it Arlene, it’s a nice combination of flavors and so easy!

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