Cran-Orange Pork Medallions

By draingal

Ingredients

• 1 to 1 1/2 lb. pork tenderloin, cut into 1" slices
• 1/2 tsp. salt
• 1/2 tsp. garlic powder
• 1/2 tsp. coriander
• 1/4 tsp. pepper
• 2 tbsp. olive oil
• 1 medium red onion, chopped
• 1/2 cup orange marmalade
• 1/4 cup orange juice
• 1/4 cup sweetened dried cranberries
• 2 tbsp. balsamic vinegar

Preparation

Step 1

Place pork between two pieces of wax paper. Using a rolling pin, flatten to 1/4" thickness. Combine seasonings; sprinkle over both sides of pork. In a large skillet, sauté pork in oil for 3 minutes on each side, or until juices run clear. Remove and keep warm. In same skillet, sauté onion in pan juices for 5 minutes, or until tender. Stir in 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.