Pork Medallions with Cranberry-Horseradish Sauce
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.
Preparation Time10 min
Preparation Time - Text10 minutes
Cooking Time6 min
Cooking Time - Text6
Total Timeunder 30 minutes
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, peanut free, soy free, tree nut free
Equipmentgriddle, grill pan
Five Ingredients or LessYes
Taste and Texturemeaty, savory, sharp, sweet, tart
- 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
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.
2008 Robin Miller