Cranberry Pork Tenderloin Medallions |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a recipe from Carla Hall (The Chew) that was recently published in People magazine. I made this the other night and it was great! Easy to make and something different to do with cranberries which I love. Cooking time does not take into account the time you marinate the pork. Ingredients:
2 (3/4 lb) pork tenderloin, trimmed |
1/2 cup cranberry juice |
2 garlic cloves, minced |
1 tablespoon spicy brown mustard |
1 tablespoon honey |
1 dash worcestershire sauce |
2 tablespoons canola oil |
cranberry sauce (optional) |
Directions:
1. Rinse pork; pat dry. Cut each tenderloin crosswise into 2-inch thick medallions.
2. Combine cranberry juice, garlic, mustard, honey and worcestershire sauce in a large zip-top plastic bag.
3. Add pork, turning to coat. Seal bag; chill at least 2 hours or up to overnight.
4. Preheat oven to 350 degrees. Remove pork from bag and pat dry; discard marinade. Cook half of pork in 1 tablespoon hot oil in a large skillet over medium-high heat about 2 minutes per side or until browned, turning once. Transfer meat to a rimmed baking sheet. Repeat process with remaining oil and pork.
5. Bake pork about 13 minutes until 140 degrees in center.
6. Drizzle with pan juices. Serve immediately and garnish with cranberry sauce, if desired.
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