Pork Medallions with Port and Dried Cranberry Sauce

Pork Medallions with Port and Dried Cranberry Sauce

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"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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25 m servings 245 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 245 kcal
  • 12%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 17.9g
  • 6%
  • Protein:
  • 23.6 g
  • 47%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 62 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. 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.
  2. 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.
  3. 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.
  4. 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.


  1. 63 Ratings

Most helpful positive review

I used red wine vinegar, but otherwise followed the recipe. Excellent taste! I served with mashed potatoes. Will be making this one many times...

Most helpful critical review

I really don't think I did anything wrong here, just too tart for my taste. Maybe I didn't reduce the vinegar out long enough? However, I have a similar way of cooking mushrooms in this kind o...

I used red wine vinegar, but otherwise followed the recipe. Excellent taste! I served with mashed potatoes. Will be making this one many times...

I have made this recipe three times so far, and each time, my fiance said it was the best thing I had ever made. I haven't changed anything from the original recipe because, as the saying goes,...

We made this recipe last night to test for Christmas dinner. It was very good and simple to make. We plan to make most of dish (prepare the meat and reduce the wine sauce) before we start our me...

Great recipe! Delicious and very pretty. I used white wine vinegar, and it turned out fine. You have to watch the sauce pretty closely at the end so it's best to serve side dishes that come b...

This was great and easy. I loved the sweet/sour flavors of the sauce. I used a pork tenderloin cut into thin slices. I also used white wine vinegar instead of distilled.

This dish is wonderful! My husband and I have had it twice now, and can't get over how good it is!! I buy a pork tenderloin (1 to 1.5 lb), but it in 1 to 1 1/2" sections and use that for the m...

This was a great recipe - I needed something different and fast for dinner. I didn't have shallots, or onions and did it without it, it tasted great, and will use this again, when we have compa...

My family loved this meal. I served it with herbed mashed potatoes and steamed broccoli. I used pork loin to make the meaallions which really made it tender and instead of using the port wine ...

This is one spectacular meal! My husband was so impressed. We agreed it was worthy of going in the hallowed All-Stars Recipe box. This recipe will be making star appearances for many special ...

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