Cranberry Pork Medaillons Recipe
Ingredients
| Pork tenderloin | 1 1⁄2 (1 Pork Tenderloin Of 1.5 Pound) | |
| Vegetable oil | 3 Tablespoon | |
| Onion | 1 , finely chopped | |
| Garlic | 2 Clove (10 gm), minced | |
| Sugar | 3 Tablespoon | |
| Apple juice | 3⁄4 Cup (12 tbs) | |
| Cranberry juice | 1⁄2 Cup (8 tbs) | |
| Cranberries | 1⁄2 Cup (8 tbs) (Fresh Or Frozen) | |
| Dijon mustard | 2 Teaspoon | |
| Minced fresh rosemary | 1⁄2 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 8434 Calories from Fat 2445
% Daily Value*
Total Fat 272 g418.4%
Saturated Fat 81.1 g405.4%
Trans Fat 2.3 g
Cholesterol 4100 mg1366.7%
Sodium 3357.5 mg139.9%
Total Carbohydrates 111 g37%
Dietary Fiber 5.4 g21.7%
Sugars 93.9 g
Protein 1304 g2607%
Vitamin A 4.7% Vitamin C 91%
Calcium 49.6% Iron 346.2%
*Based on a 2000 Calorie diet
Directions
Heat the vegetable oil in a nonstick skillet over medium heat.
Cook the pork in the hot oil for 3 to 4 minutes on each side or until golden and cooked through.
Remove the pork from the skillet.
Saute the onion, garlic and sugar in the drippings in the skillet for 10 minutes or until caramelized and tender.
Stir in the apple juice, cranberry juice, cranberries, mustard and rosemary; bring to a boil.
Reduce heat and simmer, uncovered, for 5 to 6 minutes or until sauce is reduced by half.
Return the pork to the skillet and cook until heated through.
Add more cranberries and rosemary if desired.
Chef
