Pork Tenderloin with Cranberry Sauce

This elegant and easy entree is perfect for any special occasion.

from Taste of Home's Holiday & Celebrations Cookbook 2005

This special recipe is perfect for the holidays. The pork medallions are so pretty on the table.

You Will Need 2 pork tenderloins (1 pound each) Salt and pepper to taste 2 teaspoons butter 1 can (16 ounces) whole-berry cranberry sauce 1/2 cup cranberry juice 1/3 cup heavy whipping cream 1/4 cup burgundy wine or additional cranberry juice 1-1/2 teaspoons cornstarch 1/4 cup unsweetened apple juice

What to Do 1. Cut tenderloins into 1/2-in. slices; flatten to 1/4-in. thickness. Sprinkle with salt and pepper. In a skillet over medium-high heat, brown pork on both sides in butter in batches. Remove and keep warm.

2. In a bowl, combine the cranberry sauce, cranberry juice, cream and wine or additional juice. Pour into the skillet; simmer, uncovered, for 7-10 minutes or until reduced by half. Combine cornstarch and apple juice until smooth; gradually stir into cranberry mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Pour over pork.

Serves 6