Cranberry Pork Tenderloin Medallions

READY IN: 40mins
Recipe by Sassy in da South

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.

Top Review by genqueen

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

Ingredients Nutrition

Directions

  1. Rinse pork; pat dry. Cut each tenderloin crosswise into 2-inch thick medallions.
  2. Combine cranberry juice, garlic, mustard, honey and worcestershire sauce in a large zip-top plastic bag.
  3. Add pork, turning to coat. Seal bag; chill at least 2 hours or up to overnight.
  4. 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.
  5. Bake pork about 13 minutes until 140 degrees in center.
  6. Drizzle with pan juices. Serve immediately and garnish with cranberry sauce, if desired.

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