PORK MEDALLIONS WITH FRESH CRANBERRIES

By TPMay

Ingredients

• 1 pork tenderloin (cut into 1 1/2-inch medallions)
• 3 cups fresh cranberries (or frozen and thawed)
• 1 navel orange
• 1/2 teaspoon fresh ginger (grated peeled)
• 1 jalapeno (cut into rings, seeds removed if desired)
• 3 tablespoons olive oil (divided)
• 3 tablespoons dark brown sugar
• 3 tablespoons sherry vinegar
• 3 tablespoons water
• kosher salt & freshly ground black pepper

Preparation

Step 1

Place 2 large, high-sided sauté pans over medium-high heat. Season the pork on both sides with salt and pepper.
To one skillet, add 2 tablespoons olive oil and the seasoned pork. Sear the pork on one side, without moving, until the pork is golden brown, about 3 minutes. Flip and cook until golden brown on the second side and cook through, about 2 minutes. (For well-done pork, lower the heat, cover the pan and cook for 3 more minutes.)
Meanwhile, in the second skillet, add the remaining 1 tablespoon olive oil, sugar, vinegar and water. Bring to a simmer and add the cranberries, orange zest, juice, ginger and jalapeno. Season with salt and pepper. Simmer until the cranberries burst, about 5 minutes. Using a potato masher, mash the cranberries.
Remove pork to a platter and spoon cranberry sauce over the top.
Helpful Tip: make the cranberry sauce ahead of time! Warm when ready to serve.