We love this recipe. We have made it a few times using pork chops, also. We like it with rice more so than potatoes.
Pork Medallions with Cranberries and Apples
Randy Mayor; Lydia DeGaris-Pursell
More From Cooking Light
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
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes Like This