Pork Medallions with Port and Dried Cranberry Sauce

Latest Review: "this was more tart than I expected - so I add ...more"

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  • Saved by 29 people
  • Viewed 54 Times
  • Shared 1 Times
  • Prep: 15 mins
  • Cook: 10 mins
  • Ready in: 25 mins
  • Serves:

Ingredients

  • 1/2 cup dried cranberries
  • 1 cup water
  • 1 teaspoon vegetable oil
  • 1 pound pork medallions
  • salt and pepper to taste
  • 2 tablespoons minced shallots
  • 1/2 cup tawny port wine
  • 1/4 cup distilled white vinegar
  • 1 cup chicken broth
  • 1/2 teaspoon dried thyme
  • 1 teaspoon cornstarch
  • 1 tablespoon water

Cooking Instructions

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.

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.

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.

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.

Nutritional Information per Serving

  calories 269cal  total fat 8g  cholesterol 75mg  sodium 311mg  carbohydrates 16g  fiber 1g     

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Recipe Location

This recipe has been added to the following public cookbooks:
The Hawaiian Pork Cookbook

Recent Reviews

Recent Reviews
Rating Submitted by Comment Summary
StephanieBrookss
07/12/07 12:00 AM
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Too runny, too sour

this was more tart than I expected - so I added a handful of sugar. Would have liked it to be a little thicker too ... longer reduction or more cornstarch.

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    The flavors in this festive dish are a perfect balance of sweet, tart and savory. Seasoned and sauteed pork medallions are dressed up with a rich and colorful sauce of dried cranberries, port, chicken stock, thyme, shallots and a dash of vinegar.