Recipe by Dee
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
salt and pepper to taste
tawny port wine
distilled white vinegar
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 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 of sauce. To give it a more mellow taste, I add 1/2 + 1/2.
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, if it ain't broke, don't fix it! I serve this with mashed potatoes and sauteed greenbeans for an elegant looking, impressively tasting meal. Thanks!
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 meal and let the final sauce reduce while we eat our salad. I'm not sure if I like the thyme.... we will be preparing the dish with orange rind in place of the thyme. The cranberries are very plump, yummy and festive.
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 be made ahead.
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 meat. It's so tender!!
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 company. Thanks
* Percent Daily Values are based on a 2,000 calorie diet.
Pork Medallions with Port and Dried Cranberry Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 245
** Calories from Fat: 47
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Tender roasted pork shoulder with a sensational port and blueberry sauce.
What's cooking in San Antonio? Heavenly schnitzel with creamy sauce.
A sweet tomato salad with seared beef and a creamy, aromatic horseradish sauce.