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Pork Medallions with Port and Dried Cranberry Sauce

Pork Medallions with Port and Dried Cranberry Sauce

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Dee

Dee

This is a great recipe for company! It also makes an especially nice main dish for the holiday season. The sweet yet tangy sauce perfectly compliments the pork's hearty juiciness. To double this recipe, cook meat in batches, and then make the sauce as directed.

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Nutrition

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  • Calories:
  • 245 kcal
  • 12%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 17.9g
  • 6%
  • Protein:
  • 23.6 g
  • 47%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 62 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Place cranberries in a small saucepan over medium low heat. Add water and stir together. Bring to a simmer and let simmer for 3 minutes. Drain, reserving both cranberries and cooking liquid. Set aside.
  2. In a large skillet, heat oil over medium heat. Season pork medallions with salt and pepper and add to skillet. Saute on both sides until browned and no longer pink inside, about 3 minutes per side. Transfer to a platter, cover loosely and keep warm.
  3. In the same skillet, add chopped shallot and cook for 30 seconds. Pour in port and vinegar and bring to a boil, stirring to scrape up any brown bits on the bottom of the skillet. Boil until liquid is reduced by half, 3 to 5 minutes. Add chicken stock, thyme and reserved cranberry liquid; boil all together until reduced by half, 5 to 7 minutes.
  4. In a small bowl dissolve cornstarch in 1 tablespoon water and mix together. Whisk mixture into saucepan and let simmer, stirring, until sauce is slightly thickened and glossy. Stir in reserved cranberries and season with salt and pepper to taste. Spoon sauce over pork and serve.
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Reviews

BATCAVES
26

BATCAVES

2/27/2006

I used red wine vinegar, but otherwise followed the recipe. Excellent taste! I served with mashed potatoes. Will be making this one many times...

THENEWTRICIA
22

THENEWTRICIA

10/28/2005

I have made this recipe three times so far, and each time, my fiance said it was the best thing I had ever made. I haven't changed anything from the original recipe because, as the saying goes, if it ain't broke, don't fix it! I serve this with mashed potatoes and sauteed greenbeans for an elegant looking, impressively tasting meal. Thanks!

BONSTEAD
20

BONSTEAD

12/21/2004

We made this recipe last night to test for Christmas dinner. It was very good and simple to make. We plan to make most of dish (prepare the meat and reduce the wine sauce) before we start our meal and let the final sauce reduce while we eat our salad. I'm not sure if I like the thyme.... we will be preparing the dish with orange rind in place of the thyme. The cranberries are very plump, yummy and festive.

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