Cranberry Pork Tenderloin Medallions
Transform your dinner into a show-stopping feast with these Cranberry Pork Tenderloin Medallions, a perfect harmony of savory and sweet flavors. Tender slices of pork are seared to golden perfection, then smothered in a luscious cranberry-orange sauce infused with honey, fresh rosemary, and a hint of citrus. This one-pan recipe is ideal for a quick yet elegant meal, with only 15 minutes of prep time and a total cook time of just 30 minutes. Bursting with seasonal cranberry goodness and a glossy finish, it's a festive choice for holiday gatherings or a cozy weeknight dinner. Serve these medallions alongside mashed potatoes or roasted vegetables for a restaurant-worthy meal your family will adore.
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Recipe Information
Ingredients
- 1 piece pork tenderloin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon fresh rosemary
- 1 cup cranberries (fresh or frozen)
- 0.5 cup orange juice
- 3 tablespoons honey
- 0.25 cup chicken broth
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
Trim any silver skin or excess fat from the pork tenderloin and cut it into 1-inch thick medallions (about 8-10 pieces).
Season the medallions on both sides with salt and black pepper.
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Sear the pork medallions for 2-3 minutes on each side, until golden brown. Work in batches if necessary to avoid overcrowding the pan. Once seared, remove the medallions and set them aside on a plate.
In the same skillet, add the remaining 1 tablespoon of butter and fresh rosemary. Stir for 30 seconds until fragrant.
Add the cranberries, orange juice, honey, and chicken broth to the skillet, stirring to combine. Simmer over medium heat for 8-10 minutes, until the cranberries start to soften and the sauce slightly thickens.
In a small bowl, mix the cornstarch and water to create a slurry. Slowly add the slurry to the cranberry mixture, stirring constantly, until the sauce reaches your desired consistency. Simmer for an additional 1-2 minutes.
Return the pork medallions to the skillet, turning to coat them in the sauce. Cook for another 4-5 minutes, or until the pork reaches an internal temperature of 145°F (63°C) when checked with a meat thermometer.
Remove the skillet from the heat and let the pork rest for a couple of minutes. Serve the medallions drizzled with the cranberry sauce. Enjoy!
Nutrition Facts
Calories |
340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 906 mg | 39% | |
| Total Carbohydrate | 20.1 g | 7% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 16.4 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 19 mg | 1% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 634 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.
