Roasted Pork Tenderloin Medallions with Dried Cranberry Sauce Recipe

Roasted Pork Tenderloin Medallions with Dried Cranberry Sauce Recipe

  • Pork:
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (1 pound) pork tenderloin, trimmed
  • Cooking spray
  • Sauce:
  • 1 cup fat-free, less-sodium chicken broth
  • 1 cup dried cranberries
  • 1/2 cup cranberry cocktail juice
  • 1 tablespoon grape jelly
  1. Preheat oven to 400 degrees F.
  2. To prepare pork, combine first 4 ingredients; rub evenly over pork.
  3. Heat a large ovenproof nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 4 minutes on each side or until browned. Place pan in oven; cook pork at 400 degrees F for 12 minutes or until a meat thermometer registers 160 degrees F (slightly pink). Place pork on a cutting board; keep warm.
  4. To prepare sauce, add broth, dried cranberries, and juice to pan; bring to a boil, scraping pan to loosen browned bits. Stir in jelly; cook 8 minutes or until mixture is slightly thick, stirring occasionally. Cut pork into (1/2-inch) slices. Serve with sauce.
Recipe of the Day|