This juicy pork with its festive cranberry glaze is so simple to prepare. It tastes so special and looks so good, people will think you spent hours making it. Serve with refrigerated mashed potatoes and frozen green beans for a super easy meal.

Prepare to tantalize your taste buds with a symphony of flavors that perfectly balances sweetness and savory notes. Join us on a culinary journey as we present the delectable Cranberry Pork Medallions. This exquisite dish showcases the art of fusion cuisine, combining succulent pork with the vibrant tang of cranberries to create a harmonious and unforgettable dining experience.

Imagine tender medallions of pork, carefully seasoned and seared to perfection. The rich aroma of sizzling meat fills the air, teasing your senses and whetting your appetite. As you take your first bite, prepare for a delightful combination of melt-in-your-mouth tenderness and a burst of flavors that dance on your palate.

But it is the addition of cranberries that truly elevates this dish to new heights. These vibrant berries, known for their tartness and natural sweetness, lend a touch of complexity and freshness to the succulent pork. Each cranberry bursts with a burst of tangy juiciness, complementing the savory notes of the meat and creating a symphony of flavors that is both intriguing and satisfying.

Whether served as a centerpiece at a festive gathering or as a comforting weeknight dinner, Cranberry Pork Medallions are a testament to the creative possibilities of culinary fusion. Each bite offers a delightful interplay of textures and tastes, a celebration of the harmonious union between sweet and savory that will leave you craving for more.

So, embark on this culinary adventure and let the Cranberry Pork Medallions transport you to a realm of flavor and refinement. Experience the perfect balance of succulent pork, vibrant cranberries, and a symphony of complementary ingredients that will delight your senses and create a memorable dining experience.

PREP/TOTAL TIME: 20 MIN

MAKES: 3 SERVINGS

INGREDIENTS

• 1 pork tenderloin (about 1 pound), cut into ½-inch slices
• 3 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 garlic clove, minced
• 3 tablespoons sugar
• ¾ cup apple juice
• ½ cup cranberry juice
• ½ cup fresh or frozen cranberries, thawed
• 2 teaspoons Dijon mustard
• ½ teaspoon minced fresh rosemary or ⅛ teaspoon dried rosemary, crushed
• Additional cranberries and fresh rosemary (optional)

INSTRUCTIONS

1. In a large nonstick skillet, brown the pork in oil for 3-4 minutes on each side. Remove and set aside.
2. In the same skillet, sauté the onion, garlic, and sugar until the onion is caramelized and tender.
3. Stir in the apple juice, cranberry juice, cranberries, mustard, and rosemary. Bring to a boil.
4. Reduce the heat and simmer, uncovered, for 5-6 minutes or until the sauce is reduced by half.
5. Return the pork to the pan and heat through.
6. Sprinkle with additional cranberries and rosemary if desired.

ADDITIONAL INFORMATION

• Cranberries are native to North America, and much of the United States’ crop is grown in New England.