Pork Medallions With Mandarin Oranges & Cranberries |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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I like this recipe for the flavours of orange and cranberries I like this recipe for the flavours of orange,cranberries and spices. Also this serves a large quantity or it can be reduced to serve less. Nice for a dinner party. Cook time is approx. as it depends on how long it takes to reduce the sauce. Ingredients:
6 tablespoons unsalted butter |
1/3 cup olive oil |
24 good-size pork medallions |
salt & freshly ground black pepper |
6 garlic cloves, minced |
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary |
1 teaspoon cinnamon |
1/8 teaspoon clove |
1/3 cup dark brown sugar |
1 (1 ounce) can mandarin orange, liquid reserved |
1 1/2 cups marsala wine |
1 1/2 cups cranberries or 1 1/2 cups cranberry sauce |
rosemary sprig, for garnishing |
Directions:
1. In a large saute pan over medium high heat, melt half the butter in all of the olive oil.
2. Season pork with the salt and pepper.
3. Saute the pork for 10-12 minutes on each side until well browned and cooked through. (This can be done in batches).
4. Remove and keep warm in a 200°F oven.
5. Melt remaining butter in the pan& add the garlic, rosemary, cinnamon, cloves, brown sugar and 1/3 cup of the mandarin orange liquid.
6. Simmer, stirring for a few seconds, then add the Marsala, bring to a boil.
7. Boil until the sauce is reduced by about half and thickened.
8. Lower heat to medium.
9. Add cranberries, cook until they burst (1-2 minutes). Add mandarin oranges.
10. Salt and pepper to taste.
11. Heat thoroughly and spoon sauce over medallions.
12. Garnish with sprigs of rosemary and serve.
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