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Pork Medallions with Cranberries and Apples

Randy Mayor; Lydia DeGaris-Pursell
Yield 4 servings (serving size: 2 pork medallions and 1/3 cup fruit mixture)
Serve with nutty wild rice or a blend of white and wild rice.

Ingredients

  • 1/2 cup apple juice
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried rubbed sage
  • 1/8 teaspoon coarsely ground black pepper
  • 1 (1-pound) pork tenderloin, trimmed
  • 1 tablespoon all-purpose flour
  • 4 teaspoons olive oil, divided
  • Cooking spray
  • 1/2 cup finely chopped onion
  • 1 cup thinly sliced peeled Rome apple
  • 3/4 cup fresh cranberries
  • Fresh sage sprigs (optional)

Nutrition Information

  • calories 262
  • caloriesfromfat 30 %
  • fat 8.7 g
  • satfat 2 g
  • monofat 5.1 g
  • polyfat 0.9 g
  • protein 24.8 g
  • carbohydrate 20.9 g
  • fiber 2.2 g
  • cholesterol 74 mg
  • iron 1.8 mg
  • sodium 409 mg
  • calcium 20 mg

How to Make It

  1. Combine first 7 ingredients in a small bowl, stirring well with a whisk.

  2. Cut pork crosswise into 8 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap; flatten each piece to 3/4-inch thickness using a meat mallet or rolling pin. Dredge each pork piece in flour.

  3. Heat 3 teaspoons olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 2 1/2 minutes on each side or until browned. Remove pork from pan.

  4. Add 1 teaspoon oil to pan. Add onion; cover, reduce heat, and cook 5 minutes or until golden brown, stirring frequently. Return pork to pan; add juice mixture, apple, and cranberries. Bring to a simmer; cover and cook 3 minutes or until cranberries pop and pork is done, stirring occasionally. Garnish with fresh sage sprigs, if desired.