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Pork Medallions with Port and Dried Cranberry Sauce

SUBMITTED BY: Dee PHOTO BY: apedawn

"This is a great recipe for company! It also makes an especially nice main dish for the holiday season. The sweet yet tangy sauce perfectly compliments the pork's hearty juiciness. To double this recipe, cook meat in batches, and then make the sauce as directed."

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Read Reviews (36)

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PREP TIME	15 Min
COOK TIME	10 Min
READY IN	25 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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

DIRECTIONS

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.

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REVIEWS

Reviewed on Oct. 28, 2005 by THENEWTRICIA

I have made this recipe three times so far, and each time, my fiance said it was the best... MORE

Reviewed on Feb. 27, 2006 by BATCAVES

I used red wine vinegar, but otherwise followed the recipe. Excellent taste! I served with... MORE

Reviewed on May 31, 2006 by BECCA22

Great recipe! Delicious and very pretty. I used white wine vinegar, and it turned out fine. ... MORE

Reviewed on Dec. 23, 2003 by OLDANDNEW

This dish is wonderful! My husband and I have had it twice now, and can't get over how good... MORE

Reviewed on Nov. 21, 2006 by Lynda

This was a great recipe - I needed something different and fast for dinner. I didn't have... MORE

Reviewed on Jan. 24, 2005 by LITTLETURTLE30

This was great and easy. I loved the sweet/sour flavors of the sauce. I used a pork tenderloin... MORE

Reviewed on Dec. 21, 2004 by BONSTEAD

We made this recipe last night to test for Christmas dinner. It was very good and simple to... MORE

Reviewed on Nov. 30, 2006 by Kent C.

My family loved this meal. I served it with herbed mashed potatoes and steamed broccoli. I... MORE

Reviewed on Feb. 11, 2006 by K.T.

Love this recipe. It was quite labor intensive, but definitely worth it. I will make this... MORE

Reviewed on Jan. 15, 2004 by PLAINOCTOBERJANE

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