Cranberry Mustard Pork Medallions
This recipe, now slightly tweaked, was found in the nov 2008 cookbooklet, taste of home thanksgiving.
Steps
In a bowl , whisk together the water , the 2 juice concentrates & wine , then set aside.
Cut pork into 1-inch slices , then flatten each to 1 / 4-inch thickness , before sprinkling with the garlic salt & the pepper.
In a large nonstick skillet , heat the oil & melt the butter , then , in batches , saute pork for 2 to 3 minutes on each side or until the juices run clear.
After removing the cooked pork & setting it aside to keep warm , add the juice / wine mixture to the skillet & bring to a boil.
Reduce heat & simmer 3 minutes , then stir in the mustard , cooking & stirring for 6 to 8 minutes or until slightly thickened.
Add cranberries , then return pork to the pan , cover & simmer for 5 minutes or until heated through.
Ingredients
water, apple juice concentrate, cranberry juice concentrate, port wine, pork tenderloin, garlic salt, pepper, olive oil, unsalted butter, dijon mustard, dried cranberries