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Pork Tenderloin Medallions with Cranberry Sauce
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| 2 | pork tenderloins (1 lb each), cut into 1-inch slices |
| Salt | |
| Pepper | |
| 2 Tbsp | olive oil |
| 1/3 cups | red onion, finely chopped |
| 1 | garlic clove, minced |
| 1 can (14 oz) | whole-berry cranberry sauce |
| 2/3 cup | white wine,, (or chicken broth) |
| 2 Tbsp | orange juice concentrate |
| 2 Tbsp | balsamic vinegar |
| 2 Tbsp | Dijon mustard |
| 1 tsp | chicken bouillon granules |
| 1/4 tsp | salt |
| 1/8 tsp | pepper |
Flatten pork slices to 1/2 inch 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.
In the same skillet, sauté onion in drippings until tender.
Add garlic; sauté 1 minute longer.
Stir in the cranberry sauce, wine, orange juice concentrate, vinegar, mustard, bouillon, salt and pepper; heat through.
Serve sauce with pork.
Great with asparagus.
Recipe uploaded with Shop'NCook for iPhone.
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