Cranberry Pork Tenderloin Medallions

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This is a recipe from carla hall (the chew) that was recently published in people magazine. i made this the other night and it was great! easy to make and something different to do with cranberries which i love. cooking time does not take into account the time you marinate the pork.

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Steps

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Rinse pork.

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Pat dry.

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Cut each tenderloin crosswise into 2-inch thick medallions.

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Combine cranberry juice , garlic , mustard , honey and worcestershire sauce in a large zip-top plastic bag.

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Add pork , turning to coat.

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Seal bag.

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Chill at least 2 hours or up to overnight.

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Preheat oven to 350 degrees.

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Remove pork from bag and pat dry.

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Discard marinade.

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Cook half of pork in 1 tablespoon hot oil in a large skillet over medium-high heat about 2 minutes per side or until browned , turning once.

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Transfer meat to a rimmed baking sheet.

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Repeat process with remaining oil and pork.

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Bake pork about 13 minutes until 140 degrees in center.

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Drizzle with pan juices.

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Serve immediately and garnish with cranberry sauce , if desired.

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Ingredients

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pork tenderloin, cranberry juice, garlic cloves, spicy brown mustard, honey, worcestershire sauce, canola oil, cranberry sauce