Pork Tenderloin with Cranberry Sauce

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

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

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Originally Published in Reader's Digest