Pork Medallions with Cranberries and Apples

Pork Medallions with Cranberries and Apples Recipe
Randy Mayor; Lydia DeGaris-Pursell
Serve with nutty wild rice or a blend of white and wild rice.


4 servings (serving size: 2 pork medallions and 1/3 cup fruit mixture)

Recipe from

Cooking Light

Nutritional 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


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)


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

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.

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.

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.

November 2002
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