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Cranberry Mustard Pork Medallions

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“This recipe, now slightly tweaked, was found in the Nov 2008 cookbooklet, Taste of Home Thanksgiving.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl, whisk together the water, the 2 juice concentrates & wine, then set aside.
  2. Cut pork into 1-inch slices, then flatten each to 1/4-inch thickness, before sprinkling with the garlic salt & the pepper.
  3. In a large nonstick skillet, heat the oil & melt the butter, then, in batches, saute pork for 2 to 3 minutes on each side or until the juices run clear.
  4. After removing the cooked pork & setting it aside to keep warm, add the juice/wine mixture to the skillet & bring to a boil.
  5. Reduce heat & simmer 3 minutes, then stir in the mustard, cooking & stirring for 6 to 8 minutes or until slightly thickened.
  6. Add cranberries, then return pork to the pan, cover & simmer for 5 minutes or until heated through.

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