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sauteeing American
Pork Medallions with Cranberry-Horseradish Sauce

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

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.

Yield: Serves 4
Prep time: 10 Minutes
Cooking time: 6 Minutes

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

Cranberry-Horseradish Sauce:

  • One 16-ounce can whole-berry cranberry sauce
  • 2 to 3 tablespoons prepared horseradish
  • 1 teaspoon Dijon mustard

Directions

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.

Notes

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.

 

Nutritional Information

Nutrients per serving (% daily value)

345kcal (17%)
430mg (18%)
44g
1g
6g (10%)
0g
1g (7%)
4g
1g
85mg (28%)
43g
28g
41mg
568mg
2mcg RAE (0%)
4mg (7%)
16mg (2%)
2mg (9%)
 

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