4 servings (serving size: 2 pork medallions and 1/3 cup fruit mixture)
Randy Mayor; Lydia DeGaris-Pursell
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
1/2 cup finely chopped onion
1 cup thinly sliced peeled Rome apple
3/4 cup fresh cranberries
Fresh sage sprigs (optional)
How to Make It
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.
A wonderfully delicate entree, with savory notes from the onion and pork married perfectly to the tart of the cranberries and the sweetness of the apples, and beautiful hints of sage. Serve over long grain and wild rice, with I think is a must to round out the meal. I would spice it a bit more next time.
I don't normally rate recipes 5 stars, but this one is amazing. I was very shocked at how delicious and flavorful it was. I used pork chops, but made sure they were cut thin. I also used dried cranberries instead of fresh, because it was what I had on hand. I think the sauce would have taken on more cranberry flavor with fresh cranberries, but it was still very good. I think it is special enough to entertain with. I served it with rice and veggies.
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