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Photo: Randy Mayor Photo by: Photo: Randy Mayor

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

Cooking Light NOVEMBER 1999

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


  • 1 pound pork tenderloin
  • 1 to 2 teaspoons cracked black pepper
  • 1 teaspoon lemon pepper
  • 1 teaspoon vegetable oil


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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Nutritional Information

Amount per serving
  • 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

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Peppercorn Pork Medallions with Cranberry Sauce recipe