Pork Medallions With Cranberries and Apples |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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! Ingredients:
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:
1. Combine first 7 ingredients in a small bowl and stir well.
2. Cut pork crosswise into 8 pieces.
3. Flatten each piece to 3/4-inch thick using a meat mallet or rolling pin.
4. Coat each piece with flour, shaking off excess.
5. Heat 3 teaspoons olive oil in a large non-stick skillet coated with cooking spray over medium-high heat.
6. Add pork and saute 2 1/2 minutes on each side or until browned.
7. Remove from pan.
8. Add 1 teaspoon oil to pan.
9. Add onion, cover, reduce heat, and cook 5 minutes or until golden brown, stirring frequently.
10. Return pork to pan; add juice mixture, apple and cranberries.
11. Bring to a simmer, cover and cook 3 minutes or until cranberries pop and pork is cooked through, stirring occasionally.
12. Garnich with sage sprigs.
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