Pork Medallions With Cranberries and Apples


Pork Medallions With Cranberries and Apples
By Susan Dillard 4.67 (21)

TOTAL TIME
25mins
PREP 10 MINS
COOK 15 MINS

This is very good on a crisp fall night and goes together quickly. Leftovers are good reheated. I got this from a magazine and my husband who isn’t a big pork lover really liked it too!
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INGREDIENTS

SERVINGS 4 UNITS
1⁄2 cup apple juice
1⁄2 cup chicken broth
1 tablespoon brown sugar
1 1⁄2 teaspoons cornstarch
1⁄2 teaspoon salt
1⁄4 teaspoon dried rubbed sage
1⁄8 teaspoon fresh coarse ground black pepper
1 (1 lb) pork tenderloin, trimmed
1 tablespoon flour
4 teaspoons olive oil, divided
cooking spray
1⁄2 cup finely chopped onion
1 cup thinly sliced peeled apple
3⁄4 cup fresh cranberries
fresh sage sprig (optional)
DIRECTIONS

Combine first 7 ingredients in a small bowl and stir well.
Cut pork crosswise into 8 pieces.
Flatten each piece to 3/4-inch thick using a meat mallet or rolling pin.
Coat each piece with flour, shaking off excess.
Heat 3 teaspoons olive oil in a large non-stick skillet coated with cooking spray over medium-high heat.
Add pork and saute 2 1/2 minutes on each side or until browned.
Remove 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 cooked through, stirring occasionally.
Garnich with sage sprigs.

Courtesy of Food.com

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