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
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)
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.
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