Pork Medallions with Cranberries and Apples

  • 1/2 C apple juice
  • 1/2 C fat-free, less-sodium chicken broth
  • 1 Tbs. brown sugar
  • 1-1/2 tsp. cornstarch
  • 1/2 tsp salt
  • 1/4 tsp. dried rubbed sage
  • 1/8 tsp. coarsely ground black pepper
  • 1 (1-pound) pork tenderloin, trimmed
  • 1 Tbs. flour
  • 4 tsp. olive oil, divided
  • Cooking Spray
  • 1/2 C finely chopped onion
  • 1 C thinly sliced peeled Rome apple
  • 3/4 C fresh cranberries
  • Fresh sage sprigs (optional)

Combine first 7 ingredients in a small bowl, stirring well with a whisk.

Cut pork crosswise into 8 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap; flatten each piece to 3/4-inch thickness using a meat mallet or rolling pin. Dredge each pork piece in flour.

Heat 3 teaspoons olive oil in a large non-stick skillet coated with cooking spray over medium-high heat. Add pork; cook 2-1/2 minutes on each side or until browned. Remove pork from pan.

Add 1 teaspoon oil to pan. Add onion; cover, reduce heat and cook 5 minutes or until golden brown, stirring frequently. Return pork to pan; add juice mixture, apple, and cranberries. Bring to a simmer; cover and cook 3 minutes or until cranberries pop and pork is done, stirring occasionally. Garnish with sage sprigs, if desired.

Date Added:January 11, 2003
Classification:Pork Main Dishes
Source:Cooking Light
Course:Main Course