Peppercorn Pork Medallions with Cranberry Sauce

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

Yield:

4 servings (serving size: 3 ounces pork and 1/4 cup sauce)

Recipe from

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

Ingredients

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

Preparation

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.

Note:

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

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

November 1999