"Hunger is the best sauce in the world."--Cervantes

Pork Medallions with Cranberry Sauce Recipe

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This recipe for Pork Medallions with Cranberry Sauce, by , is from The cunliffe Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Cunliffe
Added: Saturday, November 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Pork:
1 Pork tenderloin
1 tsp. dried sage
1 tsp. dried thyme
3/4 tsp. kosher salt
1/2 tsp. black pepper
Cooking spray

Sauce:
1 cup chicken broth
1 cup dried cranberries
1/2 cup cranbery juice
1 tbsp. grape jelly or other fruit jelly/preserve

Directions:
Directions:
Pork:
1. Preheat oven to 400. Combine spices and rub the pork.
2. Heat roasting pan over medium heat. Coat pan with cooking spray. Add pork and brown evenly. Roast pork in oven for about 15 minutes or until themometr registers 160. Set aside to rest on cooking board and tent with aluminium foil.

Sauce:
Using the same roasting pan with all the pork juices, on medium heat, add the chicken broth to deglaze the pan. Stir constantly to release the bits from the pan. Add cranberries and juice. Bring to a boil as you stir. Reduce heat to low and stir in jelly; cook for 8-10 minutes until mixture is slightly thickened, stirring.
Assembly:
Slice the pork and add cranberry sauce.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
Wonderful winter dish. Sounds complicated but isn't.

 

 

 

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