Pork Medallions with Cranberries and Apples

4 Reviews
ADD YOUR REVIEW
Randy Mayor; Lydia DeGaris-Pursell
Yield
4 servings (serving size: 2 pork medallions and 1/3 cup fruit mixture)
November 2002
RECIPE BY Cooking Light

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

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)

Nutritional Information

  • Calories 262
  • Caloriesfromfat 30%
  • Fat 8.7g
  • Satfat 2g
  • Monofat 5.1g
  • Polyfat 0.9g
  • Protein 24.8g
  • Carbohydrate 20.9g
  • Fiber 2.2g
  • Cholesterol 74mg
  • Iron 1.8mg
  • Sodium 409mg
  • Calcium 20mg

How to Make It

Step 1

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

Step 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.

Step 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.

Step 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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Ratings & Reviews

SusanK99's Review

SusanK99
February 26, 2012
We love this recipe. We have made it a few times using pork chops, also. We like it with rice more so than potatoes.

rstarrlemaitre's Review

JulieMarae
November 21, 2011
A wonderfully delicate entree, with savory notes from the onion and pork married perfectly to the tart of the cranberries and the sweetness of the apples, and beautiful hints of sage. Serve over long grain and wild rice, with I think is a must to round out the meal. I would spice it a bit more next time.

JulieMarae's Review

daradoby
October 30, 2011
I made it exactly as written. It was quite flavorful. I served it with rice and butternut squash.

daradoby's Review

rstarrlemaitre
November 07, 2010
I don't normally rate recipes 5 stars, but this one is amazing. I was very shocked at how delicious and flavorful it was. I used pork chops, but made sure they were cut thin. I also used dried cranberries instead of fresh, because it was what I had on hand. I think the sauce would have taken on more cranberry flavor with fresh cranberries, but it was still very good. I think it is special enough to entertain with. I served it with rice and veggies.