- Course: Main Course
- Total Time: Under 30 Minutes
- Skill Level: Easy
- Cost: Moderate
- Favorited: 28 Times
I like to use a stovetop grill pan or griddle for this because it gets superhot and sears the pork to perfection in lightning speed. You can also use leftover pork loin or tenderloin; just sear the outside of each slice until golden brown (no need to cook it through since it’s already cooked). In the sauce, cranberries lend a sweet contrast to the pungent horseradish, but you could also use dried blueberries, dried cherries, or diced dried mango. A nice side dish for this is German Potato Salad.
- 1 tablespoon olive oil
- One 1¼-pound pork tenderloin, trimmed of silverskin and cut crosswise into 1-inch-thick rounds
- Salt and freshly ground black pepper to taste
- One 16-ounce can whole-berry cranberry sauce
- 2 to 3 tablespoons prepared horseradish
- 1 teaspoon Dijon mustard
1. Heat the oil in a large skillet or a stovetop grill pan or griddle over medium-high heat for 3 to 5 minutes. Season the pork on both sides with salt and pepper. Add to the hot pan and cook until just cooked through, about 3 minutes per side.
2. Meanwhile, in a small saucepan, combine the sauce ingredients. Set the pan over medium heat, bring to a simmer, and let simmer for 5 minutes.
3. Serve the medallions with the sauce spooned over the top.
Make it a meal kit: Cut the pork into medallions and season it, combine the sauce ingredients, and store each separately in sealable containers or plastic bags for up to 5 days in the refrigerator or up to 3 months in the freezer. Thaw both overnight in the refrigerator or in the microwave for a few minutes on LOW. Cook the pork as directed above. Heat the sauce in a small saucepan over medium heat or in the microwave for 2 minutes on LOW.
Morph it: Make a double batch of the sauce. It makes a great topping (warm or chilled) for chicken, fish, pork, and ham, or served alongside cheese and crackers.
© 2008 Robin Miller
Note from Cookstr's Editors
Nutritional information includes 1/8 teaspoon of added salt per serving and 2 tablespoons of prepared horseradish.
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