Where is the recipe for the spirited cranberry-apricot sauce? Had to make up one of my own.
Peppercorn Pork Medallions with Cranberry 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
More From Cooking Light
- Calories: 256
- Calories from fat: 21%
- Fat: 5.9g
- Saturated fat: 2.4g
- Monounsaturated fat: 2.2g
- Polyunsaturated fat: 0.9g
- Protein: 24.4g
- Carbohydrate: 26.6g
- Fiber: 1.4g
- Cholesterol: 79mg
- Iron: 2.4mg
- Sodium: 208mg
- Calcium: 22mg
- 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
- 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.
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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