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Roasted Pork Tenderloin Medallions with Dried Cranberry Sauce

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Description Edit

When cooked to the right temperature, pork tenderloin is lean and juicy. Use a meat thermometer for accuracy, and serve it with a tangy-sweet sauce thickened with a spoonful of fruit jelly.

  • Contributed by Catsrecipes Y-Group
  • From: Bruce Aidells, Cooking Light, MARCH 2005
  • Yield: 4 servings

Ingredients Edit

Pork Edit

Sauce Edit

Directions Edit

  1. Preheat oven to 400°F.

Pork Edit

  1. To prepare pork, combine first 4 ingredients; rub evenly over pork.
  2. Heat a large oven-proof nonstick skillet over medium-high heat.
  3. Coat pan with cooking spray.
  4. Add pork; cook 4 minutes on each side or until browned.
  5. Place pan in oven; cook pork at 400°F for 12 minutes or until a meat thermometer registers 160°F (slightly pink).
  6. Place pork on a cutting board; keep warm.

Sauce Edit

  1. To prepare sauce, add the chicken broth, dried cranberries, and juice to pan; bring to a boil, scraping pan to loosen browned bits.
  2. Stir in jelly; cook 8 minutes or until mixture is slightly thick, stirring occasionally.
  3. Cut the pork into (½-inch) slices.
  4. Serve with sauce.

Nutritional information Edit

Per Serving (Serving size: 3 ounces pork and ¼ cup sauce):

  • 282 Calories | 20% from fat | 6.3g Fat | 202g Sat | 2.8g Mono | 0.7g Poly | 24g Protein | 75mg Cholesterol | 21mg Calcium | 596mg Sodium | 33.6g Carbs | 2.1g Fiber | 2.1g Iron

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