Peppercorn Pork Medallions with Cranberry Sauce

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Peppercorn Pork Medallions with Cranberry Sauce Recipe
Photo: Randy Mayor
Slice the pork tenderloin into medallions before cooking and pound scallopini-style to make thin, quick-cooking rounds. You can make this in a regular non-stick skillet, but use cast-iron if you have it to get the best sear on the pork and finish the warm cranberry-apricot sauce
4 servings (serving size: 3 ounces pork and 1/4 cup sauce)


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1 pound pork tenderloin
1 to 2 teaspoons cracked black pepper
1 teaspoon lemon pepper
1 teaspoon vegetable oil
3 tablespoons balsamic vinegar
2 tablespoons water
2 teaspoons butter or stick margarine


Trim fat from pork; cut crosswise into 8 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap; flatten each piece to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of pork with peppers.

Heat oil in a 10-inch cast-iron skillet over medium-high heat. Add pork; cook 5 minutes on each side or until done. Remove from skillet; keep warm. Add vinegar and water to pan; cook 30 seconds, stirring constantly. Stir in the Spirited Cranberry-Apricot Sauce and butter, and cook 1 minute, stirring constantly. Serve sauce with pork.

Created date

November 1999

Nutritional Information

Calories 256
Caloriesfromfat 21 %
Fat 5.9 g
Satfat 2.4 g
Monofat 2.2 g
Polyfat 0.9 g
Protein 24.4 g
Carbohydrate 26.6 g
Fiber 1.4 g
Cholesterol 79 mg
Iron 2.4 mg
Sodium 208 mg
Calcium 22 mg