Roasted Pork Tenderloin Medallions with Dried Cranberry Sauce

By gvcathy

Bruce Aidells, Cooking Light

MARCH 2005

Ingredients

• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 (1-pound) pork tenderloin, trimmed
• Cooking spray
• 1 cup fat-free, less-sodium chicken broth
• 1 cup dried cranberries
• 1/2 cup cranberry juice cocktail (such as Ocean Spray)
• 1 tablespoon grape jelly

Preparation

Step 1

Preheat oven to 400°.

To prepare pork, combine first 4 ingredients; rub evenly over pork.

Heat a large ovenproof nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 4 minutes on each side or until browned. Place pan in oven; cook pork at 400° for 12 minutes or until a meat thermometer registers 160° (slightly pink). Place pork on a cutting board; keep warm.

To prepare sauce, add the chicken broth, dried cranberries, and juice to pan; bring to a boil, scraping pan to loosen browned bits. Stir in jelly; cook 8 minutes or until mixture is slightly thick, stirring occasionally. Cut the pork into (1/2-inch) slices. Serve with sauce.