Cranberry Pork Medallions
Transform your weeknight dinner into a gourmet delight with these tender and juicy Cranberry Pork Medallions, a show-stopping dish that’s as stunning as it is flavorful. Sliced pork tenderloin is perfectly seared to golden-brown perfection and then nestled in a luxurious cranberry sauce made with fresh cranberries, honey, balsamic vinegar, and fragrant thyme. This 35-minute recipe strikes the perfect balance between savory and sweet, with every bite exuding warmth and festivity. Ideal for both special occasions and everyday family meals, these pork medallions pair beautifully with mashed potatoes, wild rice, or steamed vegetables for a complete and elegant dining experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 1 tbsp Unsalted butter
- 1 medium Shallot
- 2 cloves Garlic
- 0.5 cup Chicken broth
- 1 cup Fresh cranberries
- 2 tbsp Honey
- 1 tbsp Balsamic vinegar
- 1 tsp Fresh thyme leaves
- 1 tsp Cornstarch
- 2 tbsp Water
Instructions
Trim any excess fat or silver skin from the pork tenderloin, and slice it into 1-inch-thick medallions.
Season both sides of the pork medallions with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the pork medallions and sear for 2-3 minutes on each side until golden brown. Remove the medallions from the skillet and set them aside on a plate.
In the same skillet, lower the heat to medium and add the butter. Once melted, add the finely minced shallot and sauté for 1-2 minutes until softened.
Add the minced garlic to the skillet and cook for an additional 30 seconds, stirring constantly to prevent burning.
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in the fresh cranberries, honey, balsamic vinegar, and thyme leaves.
Simmer the cranberry mixture for 5-7 minutes, stirring occasionally, until the cranberries soften and begin to burst, forming a sauce.
In a small bowl, whisk together the cornstarch and water to create a slurry. Gradually add this to the cranberry sauce, stirring until the sauce thickens slightly.
Return the pork medallions and any accumulated juices back to the skillet, spooning some of the cranberry sauce over the medallions.
Cover and cook on low heat for 3-5 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
Remove the skillet from the heat and let the pork rest for 3 minutes before serving.
Serve the pork medallions warm with the cranberry sauce spooned over the top. Pair with mashed potatoes, wild rice, or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
1254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 339 mg | 113% | |
| Sodium | 4194 mg | 182% | |
| Total Carbohydrate | 74.3 g | 27% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 48.9 g | ||
| Protein | 115.7 g | 231% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 101 mg | 8% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2555 mg | 54% | |
*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.
