Community Pick
Pork Medallions With Cranberries and Apples
"This is very good on a crisp fall night and goes together quickly. Leftovers are good reheated. I got this from a magazine and my husband who isn't a big pork lover really liked it too!"
photo by eabeler
- Ready In:
- 25mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1⁄2 cup apple juice
- 1⁄2 cup chicken broth
- 1 tablespoon brown sugar
- 1 1⁄2 teaspoons cornstarch
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon dried rubbed sage
- 1⁄8 teaspoon fresh coarse ground black pepper
- 1 (1 lb) pork tenderloin, trimmed
- 1 tablespoon flour
- 4 teaspoons olive oil, divided
- cooking spray
- 1⁄2 cup finely chopped onion
- 1 cup thinly sliced peeled apple
- 3⁄4 cup fresh cranberries
- fresh sage sprig (optional)
directions
- Combine first 7 ingredients in a small bowl and stir well.
- Cut pork crosswise into 8 pieces.
- Flatten each piece to 3/4-inch thick using a meat mallet or rolling pin.
- Coat each piece with flour, shaking off excess.
- Heat 3 teaspoons olive oil in a large non-stick skillet coated with cooking spray over medium-high heat.
- Add pork and saute 2 1/2 minutes on each side or until browned.
- Remove 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 cooked through, stirring occasionally.
- Garnich with sage sprigs.
Questions & Replies
-
Do you think i could substitute chicken for the pork? -
How many calories are in this recipe?
Reviews
-
Really enjoyed this recipe. I used a granny smith apple to produce the most punch and all the sour cooked away to produce the most wonderful flavor along with the cranberries. The amount of sugar was just right for our taste. We had to leave the flour out for my gluten free sister, but the sauce was just the right consistency even without flouring the pork. Huge win here. And so easy! -
This had amazing flavor of sweet and savory, a nice autumn dish. I followed all of the ingredients (only replacing the apple juice with a dry white wine) & slicing the onion into thin rings instead of chopping and changed the cooking method(s) slightly. I used bone-in pork chops which I browned on each side in a large cast iron pan, then added all remaining ingredients, sprinkled with cinnamon & baked, covered with foil in the oven at 325 degrees for about 1 1/2 hrs. The end result was so tender and flavorful. I felt as though the brown sugar needed to be increased slightly and this is likely because I substituted wine for the apple juice. I also served this with rice cooked in chicken stock which was a nice accompaniment. Thanks for sharing! -
I'm surprised to give this 5 stars. Two reasons it gets the highest rating... 1) hubby loved it and said I can't lose the recipe. 2) I used boneless pork chops with lots of dark meat and there was no strong pork flavor. I don't really like pork and this turned out very tender and juicy... for the first time I think I enjoyed it! I used frozen cranberries, cran-apple juice and rosemary for the sage with good results. I think I cooked it much longer in step 11 but it still comes together quite quickly. -
I made this for dinner last night and thought it was easy and very good. Served with frizzled cabbage. -
Loved this recipe. Instead of making chops I just made the sauce and poured it over the<br/>Pork loin. The sauce is wonderful. I couldn't find fresh cranberries, so used canned whole<br/>cranberries. Will make this again. Now I wish I could figure out what to do with the left<br/>over sauce. Too good to throw away!
see 18 more reviews
Tweaks
-
I did not flour the pork.
-
This had amazing flavor of sweet and savory, a nice autumn dish. I followed all of the ingredients (only replacing the apple juice with a dry white wine) and slicing the onion into thin rings instead of chopping and changed the cooking method(s) slightly. I used bone-in pork chops which I browned on each side in a large cast iron pan, then added all remaining ingredients, sprinkled with cinnamon and baked, covered with foil in the oven at 325 degrees for about 1 1/2 hrs. The end result was so tender and flavorful. I felt as though the brown sugar needed to be increased slightly and this is likely because I substituted wine for the apple juice. I also served this with rice cooked in chicken stock which was a nice accompaniment. Thanks for sharing!
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This was really lushious pork!! I used two boneless loin chops, cut them to size and pounded them. Instead of brown sugar I used sugar twin brown and I cut the cornstarch to 1 teaspoon. I made the whole amount of the cranberry/apple sauce, it was delicious!!Fabulous flavour, thanks for sharing a great taste!!
RECIPE SUBMITTED BY
Susan Dillard
Oldtown, Idaho
My name is Susan and I live in Oldtown, Idaho. My husband and I have 3 horses and enjoy riding in the backcountry and camping with our horses.
I enjoy cooking and quilting when we are at home.
