Cranberry Pork


"This simple combination of wine, cranberry sauce, and ginger is warming and festive. This super-easy recipe is quick and yummy for the holidays. A perfect way to use up that leftover cranberry sauce."
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25 m servings 332 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 332 kcal
  • 17%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 15.3g
  • 5%
  • Protein:
  • 23.5 g
  • 47%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 637 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

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

  • Cook

  • Ready In

  1. Heat a large skillet over medium-low heat. Place pork cutlets in skillet and pour red wine around cutlets. Cook cutlets in red wine until hot and wine begins to reduce, about 5 minutes. Transfer pork to a plate.
  2. Stir cranberry sauce into red wine, increase heat to medium-high, and cook, stirring constantly, until hot and slightly reduces, about 5 minutes. Stir salt and ginger into cranberry mixture, return pork to skillet, and cook until pork reaches desired doneness, about 5 minutes.


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