Cranberry Mustard Pork Medallions

Submitted by Sydney Mike

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

 

• Ready In: 35mins
• Ingredients: 11
• Serves: 4

ingredients

• 2⁄3 cup water
• 1⁄3 cup apple juice concentrate, unsweetened
• 1⁄3 cup cranberry juice concentrate
• 1⁄3 cup port wine
• 1 lb pork tenderloin
• 1⁄4 teaspoon garlic salt
• 1⁄8 teaspoon pepper
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 3 tablespoons Dijon mustard
• 1⁄2 cup dried cranberries

directions

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.

Reviews

[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!

 

[Montana Heart Song]

Excellent! I love to cook with pork tenderloin. Very easy to prepare and the taste, Voila! Thanks!