Pork Medallions With Mandarin Oranges & Cranberries

READY IN: 1hr 15mins
Recipe by Rinder

I like this recipe for the flavours of orange and cranberries I like this recipe for the flavours of orange,cranberries and spices. Also this serves a large quantity or it can be reduced to serve less. Nice for a dinner party. Cook time is approx. as it depends on how long it takes to reduce the sauce.

Top Review by Broiler_dogTC

Ok, I was looking for a recipe for a special for work and I came across the site. This is great and so is the recipe. I charbroiled the loin after pounding out. I did not have cloves but had everything else. But what I did is save out some sauce in a squrit bottle before adding the oranges. Served it with a dried cherry risotto and sauteed asparagus. I sat the loins against the risotto in some sauce and drizzled some sauce on the pork. Used rosemary and mandrine oranges as garnish. Thank you so much for the idea

Ingredients Nutrition


  1. In a large saute pan over medium high heat, melt half the butter in all of the olive oil.
  2. Season pork with the salt and pepper.
  3. Saute the pork for 10-12 minutes on each side until well browned and cooked through. (This can be done in batches).
  4. Remove and keep warm in a 200°F oven.
  5. Melt remaining butter in the pan& add the garlic, rosemary, cinnamon, cloves, brown sugar and 1/3 cup of the mandarin orange liquid.
  6. Simmer, stirring for a few seconds, then add the Marsala, bring to a boil.
  7. Boil until the sauce is reduced by about half and thickened.
  8. Lower heat to medium.
  9. Add cranberries, cook until they burst (1-2 minutes). Add mandarin oranges.
  10. Salt and pepper to taste.
  11. Heat thoroughly and spoon sauce over medallions.
  12. Garnish with sprigs of rosemary and serve.

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