Pork Medallions with Gingered Cranberry Sauce

"The sliced pork cooks faster than a whole tenderloin, and this gingered cranberry sauce not only has wonderful flavor, but it's also quick and easy." -Linda Drinkard, Vero Beach, FL

Yield: 4 servings (serving size: 3 ounces pork and 3 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 310
  • Calories from fat: 27%
  • Fat: 9.2g
  • Saturated fat: 3g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 0.9g
  • Protein: 24.1g
  • Carbohydrate: 28.7g
  • Fiber: 1.1g
  • Cholesterol: 79mg
  • Iron: 1.5mg
  • Sodium: 259mg
  • Calcium: 10mg

Ingredients

  • 2 teaspoons butter
  • 1 (1-pound) pork tenderloin, trimmed and cut into 1-inch-thick slices
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1/2 teaspoon finely minced peeled fresh ginger
  • 1 garlic clove, minced
  • 1/2 cup port or other sweet red wine
  • 1 cup canned whole-berry cranberry sauce
  • 1/4 cup fat-free, less-sodium chicken broth
  • 1 1/2 teaspoons balsamic vinegar

Preparation

  1. Melt butter in a large nonstick skillet over medium-high heat. Sprinkle both side of pork evenly with salt and pepper. Add pork to the pan; cook 2 minutes on each side or until browned. Remove pork from pan; keep warm.
  2. Wipe pan with a paper towel; return pan to heat. Add olive oil to pan. Add ginger and garlic; sauté 30 seconds. Add port, scraping pan to loosen browned bits; cook until reduced to 1/4 cup (about 5 minutes). Add cranberry sauce and chicken broth; cook 3 minutes or until slightly thick, stirring occasionally. Stir in balsamic vinegar; return pork to pan. Cook 1 minute, turning to coat pork.
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