Pork Medallions With Cranberries and Apples

By mnhenselen

Ingredients

• 1 ⁄2 cup apple juice
• 1 ⁄2 cup chicken broth
• 1 tablespoon brown sugar
• 1 1⁄2 teaspoons cornstarch
• 1 ⁄2 teaspoon salt
• 1 ⁄4 teaspoon dried rubbed sage
• 1 ⁄8 teaspoon fresh coarse ground black pepper
• 1 (1 lb) pork tenderloin, trimmed
• 1 tablespoon flour
• 4 teaspoons olive oil, divided
• cooking spray
• 1 ⁄2 cup finely chopped onion
• 1 cup thinly sliced peeled apple
• 3 ⁄4 cup fresh cranberries
• fresh sage sprig (optional)

Details

Servings 1
Preparation time 10mins
Cooking time 25mins
Adapted from food.com

Preparation

Step 1

Combine first 7 ingredients in a small bowl and stir well.

Cut pork crosswise into 8 pieces.

Flatten each piece to 3/4-inch thick using a meat mallet or rolling pin.

Coat each piece with flour, shaking off excess.

Heat 3 teaspoons olive oil in a large non-stick skillet coated with cooking spray over medium-high heat.

Add pork and saute 2 1/2 minutes on each side or until browned.

Remove from pan.

Add 1 teaspoon 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, apple and cranberries.

Bring to a simmer, cover and cook 3 minutes or until cranberries pop and pork is cooked through, stirring occasionally.

Garnich with sage sprigs.