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Pork Medallions with Cranberries and Apples
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Source: Jean Porrett
| ½ cup | apple juice |
| ½ cup | chicken broth |
| 1 ½ tsp | cornstarch |
| ½ tsp | salt |
| ¼ tsp | dried sage |
| 1/8 tsp | ground black pepper |
| 1 lb | pork tenderloin |
| 1 Tbsp | flour |
| 4 tsp | olive oil |
| ½ cup | onion, finely chopped |
| 1 cup | Rome apple, peeled, thinly sliced |
| ¾ cup | cranberries, fresh |
| 1 Tbsp | brown sugar |
Directions:
Combine apple juice, chicken broth, cornstarch, salt, sage, pepper and brown sugar in a small bowl, stirring with a whisk.
Cut pork crosswise into 8 pieces.
Place each piece between 2 sheets of heavy duty plastic wrap; flatten each piece to ¾ inch thickness using a meat mallet or rolling pin.
Dredge each pork piece in flour.
Heat 3 tsp olive oil in a large non-stick skillet coated with cooking spray over medium-high heat.
Add pork; cook 2 ½ minutes on each side or until browned.
Remove pork from pan.
Add 1 tsp 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, apples and cranberries.
Bring to a simmer.
Cover and cook 3 minutes or until cranberries pop and pork is done.
TIP: Serve on a bed of white and wild rice.
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