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Peppercorn Pork Medallions with Cranberry Sauce

Photo: Randy Mayor
Yield 4 servings (serving size: 3 ounces pork and 1/4 cup sauce)
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


  • 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
  • 1 cup Spirited Cranberry-Apricot Sauce
  • 2 teaspoons butter or stick margarine

Nutrition 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

How to Make It

  1. 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.

  2. 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.

Cook's Notes

Pepper lovers will want to use 2 teaspoons of cracked black pepper. Cut back to 1 teaspoon if you prefer a milder flavor.

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