Pork Medallions with Port and Dried Cranberry Sauce Recipe - Allrecipes.com
Pork Medallions with Port and Dried Cranberry Sauce Recipe
  • READY IN 25 mins

Pork Medallions with Port and Dried Cranberry Sauce

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    25 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 27, 2006

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
May 29, 2009

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.

Oct 28, 2005

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!

Dec 21, 2004

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.

May 31, 2006

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.

Jan 24, 2005

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.

Dec 23, 2003

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!!

Nov 21, 2006

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


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  • Calories
  • 245 kcal
  • 12%
  • Carbohydrates
  • 17.9 g
  • 6%
  • Cholesterol
  • 74 mg
  • 25%
  • Fat
  • 5.2 g
  • 8%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 23.6 g
  • 47%
  • Sodium
  • 62 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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