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Pork Medallions with Cranberry-Horseradish Sauce

Updated February 23, 2016
(1 Votes)

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This image courtesy of JosephDeLeo.cookstr.com

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.

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.

Serves4

Preparation Time10 min

Preparation Time - Text10 minutes

Cooking Time6 min

Cooking Time - Text6

Cooking Methodsauteeing

CostModerate

Easy

Total Timeunder 30 minutes

OccasionFamily Get-together

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, peanut free, soy free, tree nut free

Equipmentgriddle, grill pan

Five Ingredients or LessYes

Mealdinner

Taste and Texturemeaty, savory, sharp, sweet, tart

Ingredients

  • 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

Instructions

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.

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.

Serve the medallions with the sauce spooned over the top.

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