Ingredients Jump to Instructions ↓

  1. 2 pork tenderloins (1 pound each ), cut into 1-inch slices

  2. Salt and pepper to taste

  3. 2 tablespoons olive oil


  5. 1/3 cup finely chopped red onion

  6. 1 garlic clove, minced

  7. 1 can (14 ounces) whole-berry cranberry sauce

  8. 2/3 cup white wine or chicken broth

  9. 2 tablespoons orange juice concentrate

  10. 2 tablespoons balsamic vinegar

  11. 2 tablespoons Dijon mustard

  12. 1 teaspoon reduced-sodium chicken bouillon granules

  13. 1/4 teaspoon salt

  14. 1/8 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. Pork Tenderloin Medallions Recipe photo by Taste of Home Flatten pork slices to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet over medium heat, cook pork in oil in batches until meat is no longer pink. Remove and keep warm.

  2. In the same skillet, saute onion in drippings until tender. Add garlic; saute 1 minute longer. Stir in the cranberry sauce, wine, orange juice concentrate, vinegar, mustard, bouillon, salt and pepper; heat through. Serve with pork. Yield: 8 servings.


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