Cranberry Pork Tenderloin Medallions

"This is a recipe from Carla Hall (The Chew) that was recently published in People magazine. I made this the other night and it was great! Easy to make and something different to do with cranberries which I love. Cooking time does not take into account the time you marinate the pork."
 
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photo by TexasRed39 photo by TexasRed39
photo by TexasRed39
Ready In:
40mins
Ingredients:
8
Serves:
4-6
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ingredients

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directions

  • Rinse pork; pat dry. Cut each tenderloin crosswise into 2-inch thick medallions.
  • Combine cranberry juice, garlic, mustard, honey and worcestershire sauce in a large zip-top plastic bag.
  • Add pork, turning to coat. Seal bag; chill at least 2 hours or up to overnight.
  • Preheat oven to 350 degrees. Remove pork from bag and pat dry; discard marinade. Cook half of pork in 1 tablespoon hot oil in a large skillet over medium-high heat about 2 minutes per side or until browned, turning once. Transfer meat to a rimmed baking sheet. Repeat process with remaining oil and pork.
  • Bake pork about 13 minutes until 140 degrees in center.
  • Drizzle with pan juices. Serve immediately and garnish with cranberry sauce, if desired.

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Reviews

  1. Followed instructions to the letter. Marinated 9 hours. Pork was moist but the marinade imparted absolutely no flavor. Very disappointing.
     
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