Pork Tenderloin - Cran-Orange Pork Medallions

By á-47

Ingredients

• 1 pork tenderloin (1 lb), cut into 1" slices
• 1/2 tea. salt
• 1/2 tea. garlic powder
• 1/2 tea. ground coriander
• 1/4 tea. pepper
• 2 Tbsp. olive oil
• 1 medium red onion, chopped
• 1/2 cup orange marmalade
• 1/4 cup orange juice
• 1/4 cup dried cranberries
• 2 Tbsp. balsamic vinegar

Preparation

Step 1

Flatten pork slices to 1/4" slices. Combine the salt, garlic powder, coriander and pepper; sprinkle over both sides of pork.

In a large skillet, saute pork in oil for 3 minutes on each side or until juices run clear. Remove and keep warm.

In the same skillet, saute onion in pan juices for 5 minutes or until tender. Stir in the marmalade, orange juice, cranberries and vinegar. Bring to a boil. Reduce heat; return pork to skillet. Simmer, uncovered, for 5 minutes or until sauce is thickened.