*PORK TENDERLOIN MEDALLIONS

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By: Gerry Holcomb from Fairfax, California.

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  • 8

Ingredients

  • CRANBERRY SAUCE:
  • 2 pork tenderloins (1 pound each), cut into 1-inch slices
  • Salt and pepper to taste
  • 2 tablespoons Crisco® Pure Olive Oil
  • 1/3 cup finely chopped red onion
  • 1 garlic clove, minced
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 2/3 cup white wine or chicken broth
  • 2 tablespoons orange juice concentrate
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon reduced-sodium chicken bouillon granules
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Directions
  • ●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.
  • ●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.

Preparation

Step 1

Enjoy

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