Pork Medallions with Cranberries and Apples

Randy Mayor; Lydia DeGaris-Pursell

Serve with nutty wild rice or a blend of white and wild rice.

Yield: 4 servings (serving size: 2 pork medallions and 1/3 cup fruit mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 262
  • Calories from fat: 30%
  • Fat: 8.7g
  • Saturated fat: 2g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 0.9g
  • Protein: 24.8g
  • Carbohydrate: 20.9g
  • Fiber: 2.2g
  • Cholesterol: 74mg
  • Iron: 1.8mg
  • Sodium: 409mg
  • Calcium: 20mg

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)

Preparation

  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.
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