Cranberry Mustard Pork Medallions
Elevate weeknight dinners with these elegant yet easy-to-make Cranberry Mustard Pork Medallions! Tender slices of pork tenderloin are perfectly pan-seared to golden perfection before being bathed in a luscious cranberry mustard sauce. The sauce, a harmonious blend of tart cranberry, zesty Dijon mustard, a touch of honey, and aromatic thyme, is simmered to silky perfection in a single skillet for ultimate convenience. This 30-minute recipe is ideal for busy nights yet sophisticated enough to impress guests. Serve with creamy mashed potatoes or caramelized roasted vegetables to complete this flavorful and satisfying meal. Perfect for lovers of sweet and savory dishes, this recipe is sure to become a new family favorite!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1 lb pork tenderloin
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 small (finely diced) shallot
- 2 cloves (minced) garlic
- 0.5 cup chicken broth
- 0.5 cup cranberry sauce
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 1 tsp fresh thyme leaves
Instructions
Trim the pork tenderloin of any excess fat and silver skin. Cut it into 1-inch-thick medallions.
Season the pork medallions on both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the pork medallions, making sure not to overcrowd the pan. Sear for 3-4 minutes per side until golden brown and cooked through. Remove the pork from the skillet and set aside on a plate, tented with foil.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil and 1 tablespoon of unsalted butter to the skillet.
Add the finely diced shallot and sauté for 2-3 minutes until softened and translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Pour in the chicken broth and stir, scraping the bottom of the skillet to deglaze the pan and lift any browned bits. Let it simmer for 2-3 minutes to reduce slightly.
Stir in the cranberry sauce, Dijon mustard, honey, and thyme leaves. Simmer for another 2-3 minutes, stirring frequently, until the sauce thickens slightly.
Return the pork medallions to the skillet, turning them to coat in the sauce. Cook for 1-2 minutes to warm through.
Serve the pork medallions with the cranberry mustard sauce drizzled over the top. Pair with roasted vegetables or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1114 mg | 48% | |
| Total Carbohydrate | 18.0 g | 7% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 16.4 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 19 mg | 1% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 593 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
