Cranberry Pork Medallions Recipes

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CRANBERRY PORK TENDERLOIN MEDALLIONS



Cranberry Pork Tenderloin Medallions image

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.

Provided by Sassy in da South

Categories     Pork

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

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)

Steps:

  • Rinse pork; pat dry. Cut each tenderloin crosswise into 2-inch thick medallions.
  • Combine cranberry juice, garlic, mustard, honey and worcestershire sauce in a large zip-top plastic bag.
  • Add pork, turning to coat. Seal bag; chill at least 2 hours or up to overnight.
  • 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.
  • Bake pork about 13 minutes until 140 degrees in center.
  • Drizzle with pan juices. Serve immediately and garnish with cranberry sauce, if desired.

PORK MEDALLIONS WITH CRANBERRY SAUCE



Pork Medallions with Cranberry Sauce image

Birthdays, promotions and anniversaries don't always happen on the weekend, so it's nice to have a few quick and special weeknight recipes like this one on hand. Our tasters were impressed by the tangy and smoky flavors we found in such a simple-to-prepare entree. -Catherine Higgins, Bountiful, Utah

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 pork tenderloin (1 pound), cut into 1-inch slices
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup whole-berry cranberry sauce
2 tablespoons barbecue sauce
1 tablespoon water
2 garlic cloves, minced
1/2 teaspoon Chinese five-spice powder

Steps:

  • Sprinkle pork with salt and pepper. In a large nonstick skillet coated with cooking spray, cook pork in batches over medium heat for 3-5 minutes on each side or until juices run clear. Remove and keep warm., Add the cranberry sauce, barbecue sauce, water, garlic and five-spice powder to the skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until thickened. Serve with pork.

Nutrition Facts : Calories 190 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 198mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

CRANBERRY PORK MEDALLIONS



Cranberry Pork Medallions image

We LOVE cranberries and this is a favorite recipe of ours. The pork is tender and the sauce is so good. I always serve this with mashed potatoes. This comes from a TOH Dec'00 issue.

Provided by DDW7976

Categories     Pork

Time 30m

Yield 3 serving(s)

Number Of Ingredients 10

1 pork tenderloin, cut into 1/2 inch slices (about 1lb)
3 tablespoons olive oil
1 medium onion, finely chopped
1 clove garlic, minced
3 tablespoons sugar
3/4 cup apple juice
1/2 cup cranberry juice
1/2 cup cranberries (fresh or frozen)
2 teaspoons Dijon mustard
1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary

Steps:

  • In a nonstick skillet, cook pork in oil for 3-4 minutes.
  • (Don't overcook) Remove from pan and set aside.
  • In the same skillet, saute onion, garlic and sugar until onion is caramelized and tender.
  • Stir in apple juice, cranberry juice, cranberries, mustard, and rosemary.
  • Bring to a boil.
  • Reduce heat; simmer, uncovered for 5-6 minutes or until sauce is reduced by half.
  • Return pork to pan and heat through.
  • Serve pork topped with sauce.

Nutrition Facts : Calories 246.5, Fat 13.8, SaturatedFat 1.9, Sodium 41.9, Carbohydrate 31.8, Fiber 1.4, Sugar 26.7, Protein 0.6

CRANBERRY PORK MEDALLIONS



Cranberry Pork Medallions image

This juicy glazed pork is quick and easy to fix, but it tastes so special, everyone will think you fussed. --Maria Brennan, Waterbury, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 3 servings.

Number Of Ingredients 11

1 pork tenderloin (about 1 pound), cut into 1/2-inch slices
3 tablespoons olive oil
1 medium onion, finely chopped
1 garlic clove, minced
3 tablespoons sugar
3/4 cup apple juice
1/2 cup cranberry juice
1/2 cup fresh or frozen cranberries, thawed
2 teaspoons Dijon mustard
1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
Additional cranberries and fresh rosemary, optional

Steps:

  • In a large nonstick skillet, brown pork in oil for 3-4 minutes on each side. Remove and set aside. , In the same skillet, saute the onion, garlic and sugar until onion is caramelized and tender. Stir in the apple juice, cranberry juice, cranberries, mustard and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until sauce is reduced by half., Return pork to pan; heat through. Sprinkle with additional cranberries and rosemary if desired.

Nutrition Facts : Calories 425 calories, Fat 19g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 149mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 2g fiber), Protein 31g protein.

PORK MEDALLIONS WITH CRANBERRY STUFFING



Pork Medallions with Cranberry Stuffing image

Cook up some Pork Medallions with Cranberry Stuffing for dinner using this recipe from My Food and Family. This tasty dish will leave everyone satisfied.

Provided by My Food and Family

Categories     1 Bag, 5 Dinners

Time 20m

Yield 6 servings

Number Of Ingredients 5

2 pork tenderloins (1-1/2 lb.)
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 Tbsp. GREY POUPON Dijon Mustard
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/3 cup dried cranberries

Steps:

  • Cut each tenderloin crosswise into 6 slices; pound to 1/2-inch thickness. Cook in large skillet sprayed with cooking spray on medium-high heat 3 min. on each side or until browned on both sides.
  • Mix dressing and mustard; pour over meat. Cook on low heat 3 min. on each side or until meat is done and sauce is thickened. Meanwhile, prepare stuffing as directed on package, but reducing spread to 1 Tbsp. and adding cranberries to water along with stuffing mix.
  • Spoon stuffing onto serving plates. Add meat; top with sauce.

Nutrition Facts : Calories 300, Fat 8 g, SaturatedFat 2 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g

PORK LOIN MEDALLIONS WITH BALSAMIC VINEGAR



Pork Loin Medallions with Balsamic Vinegar image

This is a quick meal that tastes very gourmet. The balsamic vinegar and olive oil add great flavor to the pork loin.

Provided by sumchef

Categories     Meat and Poultry Recipes     Pork

Time 45m

Yield 6

Number Of Ingredients 8

1 (2 pound) boneless pork loin roast, trimmed of fat
4 cloves garlic, minced
1 tablespoon salt
1 tablespoon Dijon mustard
1 tablespoon white sugar
1 teaspoon ground black pepper
¼ cup balsamic vinegar
¼ cup olive oil

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Cut pork loin into even, 1/2-inch medallions.
  • Sear pork medallions in a skillet over medium-high heat until golden brown, about 2 minutes per side. Place medallions onto the prepared baking sheet.
  • Mix garlic, salt, Dijon mustard, sugar, and pepper together in a bowl. Whisk in balsamic vinegar and olive oil slowly. Drizzle mixture over each medallion.
  • Bake medallions in the preheated oven until slightly pink in the centers, about 20 minutes.

Nutrition Facts : Calories 288 calories, Carbohydrate 5 g, Cholesterol 72.6 mg, Fat 17.7 g, Fiber 0.1 g, Protein 25.9 g, SaturatedFat 4.4 g, Sodium 1280.5 mg, Sugar 3.6 g

PORK MEDALLIONS



Pork medallions image

Enjoy these pork medallions with a creamy mushroom and madeira sauce. Serve with mashed potato and wilted greens for an easy midweek meal

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Time 40m

Number Of Ingredients 13

1 tbsp olive oil
600g pork medallions
2 tbsp unsalted butter
2 banana shallots , thinly sliced
250g chestnut mushrooms , sliced
1 garlic clove , crushed
1 tbsp plain flour
100ml madeira or sherry
400ml chicken stock
4 sprigs thyme
½ tbsp wholegrain mustard
100ml double cream
mashed potato and wilted greens, to serve

Steps:

  • Heat the oil in a large non-stick frying pan and fry the pork on each side for 2-3 mins until golden brown. Set aside on a plate.
  • Melt the butter in the pan and, when foaming, fry the shallots and mushrooms over a medium heat for 10 mins. Add the garlic and cook for another 1 min. Stir through the flour and cook for another 2 mins. Whisk through the madeira and boil for 2 mins. Gradually stir through the stock until the sauce is lump free. Add the thyme and mustard and season to taste.
  • Return the pork to the pan and simmer uncovered for 5-7 mins or until the pork is cooked through. Stir through the cream and heat again until simmering. Serve with creamy mashed potatoes and wilted greens.

Nutrition Facts : Calories 545 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.9 milligram of sodium

PORK MEDALLIONS WITH CRANBERRY CHUTNEY



Pork Medallions with Cranberry Chutney image

Provided by My Food and Family

Categories     Home

Time 20m

Number Of Ingredients 11

1/2 cup canned whole cranberry sauce
1/2 cup Walnut Pieces- Recipe Ready
1/2 cup apple juice or apple cider
1/4 cup dried cranberries
2 Tbsp packed brown sugar
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
12 oz pork tenderloin
1/4 teaspoon salt-free herb seasoning
Hot cooked brown or long grain rice

Steps:

  • For Chutney: In a small heavy saucepan, stir together cranberry sauce, Walnut Pieces, apple juice, dried cranberries, sugar, rosemary, salt and pepper. Bring to a boil. Reduce heat. Simmer, uncovered, for 5 to 8 minutes or until chutney reached desired consistency, stirring occasionally. Set aside.
  • Pork Prep: Trim any fat from pork. Cut crosswise into 12 pieces, about 1 inch thick. Flatten each piece to an even thickness using the palm of your hand. Sprinkle herb seasoning evenly over pork. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Cook pork in hot skillet for 2 to 3 minutes or until pork is slightly pink in center and juices run clear, turning once halfway through cooking time.
  • Serve pork medallions over hot cooked rice, if desired. Spoon some of the warm chutney over pork.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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