Pork Medallions with Cranberries and Apples

By goddesscase

Ingredients

• 1/2 cup apple juice
• 1/2 cup fat-free, less-sodium chicken broth
• 1 tablespoon brown sugar
• 1 1/2 teaspoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon dried rubbed sage
• 1/8 teaspoon coarsely ground black pepper
• 1 (1-pound) pork tenderloin, trimmed
• 1 tablespoon all-purpose flour
• 4 teaspoons olive oil, divided
• Cooking spray
• 1/2 cup finely chopped onion
• 1 cup thinly sliced peeled Rome apple
• 3/4 cup fresh cranberries
• Fresh sage sprigs (optional)

Details

Servings 4

Preparation

Step 1

Combine first 7 ingredients in a small bowl, stirring well with a whisk.

Cut pork crosswise into 8 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap; flatten each piece to 3/4-inch thickness using a meat mallet or rolling pin. Dredge each pork piece in flour.

Heat 3 teaspoons olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 2 1/2 minutes on each side or until browned. Remove pork 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 done, stirring occasionally. Garnish with fresh sage sprigs, if desired.