Cranberry Mustard Pork Medallions

READY IN: 35mins
Recipe by Sydney Mike

This recipe, now slightly tweaked, was found in the Nov 2008 cookbooklet, Taste of Home Thanksgiving.

Top Review by Penny Stettinius

Outstanding flavors! Thanks for sharing this delicious recipe for pork. I used chicken broth instead of water and it's the only thing I did differently. I served with rosemary roasted sweet potatoes, garlic sauteed spinach and a ice Argentinian Malbec!

Ingredients Nutrition


  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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