Randy Mayor; Lydia DeGaris-Pursell
4 servings (serving size: 2 pork medallions and 1/3 cup fruit mixture)

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

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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