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

Recipe by Cooking Light

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Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary

Yield:
4 servings (serving size: 2 pork medallions and 1/3 cup fruit mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 7 ingredients in a small bowl, stirring well with a whisk.

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  • 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.

Nutrition Facts

262 calories; calories from fat 30%; fat 8.7g; saturated fat 2g; mono fat 5.1g; poly fat 0.9g; protein 24.8g; carbohydrates 20.9g; fiber 2.2g; cholesterol 74mg; iron 1.8mg; sodium 409mg; calcium 20mg.