Pork Medallions With Cranberries and Apples
By Susan Dillard 4.67 (21)
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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SERVINGS 4 UNITS
1â2 cup apple juice
1â2 cup chicken broth
1 tablespoon brown sugar
1 1â2 teaspoons cornstarch
1â2 teaspoon salt
1â4 teaspoon dried rubbed sage
1â8 teaspoon fresh coarse ground black pepper
1 (1 lb) pork tenderloin, trimmed
1 tablespoon flour
4 teaspoons olive oil, divided
1â2 cup finely chopped onion
1 cup thinly sliced peeled apple
3â4 cup fresh cranberries
fresh sage sprig (optional)
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