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.