Seared Pork with Cranberry Orange Sauce
Elevate your dinner with this elegant yet easy-to-make Seared Pork with Cranberry Orange Sauce. Tender, juicy pork medallions are perfectly browned and bathed in a vibrant, tangy-sweet sauce made with fresh cranberries, orange juice, honey, and aromatic rosemary. The dish features a delightful balance of savory and fruity flavors, with a gorgeous natural color that makes it perfect for both weeknight meals and special occasions. Ready in just 30 minutes, this recipe is a showstopper that doesn’t sacrifice simplicity. Serve these flavorful pork medallions with a side of roasted vegetables or creamy mashed potatoes for a meal that’s as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 1 tbsp Unsalted butter
- 1 Fresh rosemary sprig
- 1 cup Fresh cranberries
- 0.5 cup Orange juice
- 1 tbsp Zest of an orange
- 2 tbsp Honey
- 0.5 cup Chicken stock
- 1 tsp Cornstarch
- 1 tbsp Water
Instructions
Trim any silver skin from the pork tenderloin and slice it into 1-inch-thick medallions. Pat the medallions dry using paper towels.
Season the pork medallions with salt and black pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat. Once hot, sear the pork medallions for 2-3 minutes per side, or until golden brown. Work in batches if needed to avoid overcrowding the pan. Remove the pork from the skillet and set it aside.
Reduce the heat to medium and add the unsalted butter to the skillet. Once melted, add the rosemary sprig and let it infuse for about 30 seconds.
Add the fresh cranberries, orange juice, orange zest, and honey to the skillet. Stir to combine, scraping up any browned bits from the bottom of the pan.
Pour in the chicken stock and bring the mixture to a simmer. Allow it to cook for 5-7 minutes, or until the cranberries soften and the sauce thickens slightly.
In a small bowl, mix the cornstarch with water to create a slurry. Slowly whisk the slurry into the cranberry-orange sauce to further thicken it, if desired.
Return the seared pork medallions to the skillet, spooning the sauce over the meat. Cover and let the pork cook in the sauce for 3-4 minutes, or until it reaches an internal temperature of 145°F (63°C).
Remove the skillet from the heat, discard the rosemary sprig, and let the dish rest for 2 minutes before serving.
Serve the seared pork medallions drizzled with the cranberry-orange sauce. Pair with roasted vegetables, mashed potatoes, or your favorite side dish.
Nutrition Facts
Calories |
1301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 3970 mg | 173% | |
| Total Carbohydrate | 76.4 g | 28% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 53.8 g | ||
| Protein | 120.4 g | 241% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 82 mg | 6% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2530 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.
